Firstly cook the Mevalia Ditali low protein pasta by following the instructions and leave to drain.
Then split the avocados in half and remove the stones, score the inside flesh making sure you don't go all the way through.
Next Finley chop the shallot and crush the garlic and cut the tomatoes in half.
Now lightly sauté the onions and garlic in a touch of oil for two minute then add the tomatoes and cook for a further 1 minute
Add the water sugar, balsamic and the salt & pepper bring to the boil and gentle simmer for 4 minutes.
Meanwhile chop the zucchini into small pieces.
Then blitz the tomatoes with a stick blender adding the cheese, butter and basil.
Lastly mix the vegetables, pasta, sauce all together and fill the avocados. To finish sprinkle with breadcrumbs and bake for 25 minutes until golden.
To save time you can use a shop bought low protein tomato sauce instead, although fresh sauces taste so much better.