Serve a gourmet dinner any night of the week with this unexpected colorful twist on a comfort food favorite. Fresh avocado add velvety texture and an array of nutrition benefits vs. the traditional cream sauce. Accented with lemon juice, fresh garlic, basil and a touch of Parmesan cheese, this dish will have you going back for more!
This recipe from the Hass Avocado Board is an American Heart Association Heart-Check Certified Recipe.
Calories400 Per Serving
Protein13g Per Serving
Fiber12g Per Serving
|Total Fat||12.0 g|
|Saturated Fat||2.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||2.0 g|
|Monounsaturated Fat||6.0 g|
|Total Carbohydrate||66 g|
|Dietary Fiber||12 g|
4 starch, 1 vegetable, 2 fat
2 ripe, fresh avocado (halved, pitted, peeled, mashed)
3 cloves garlic (peeled)
2/3 cup water
2 tablespoons fresh lemon juice
1 cup baby spinach (packed)
2 tablespoons fresh basil (chopped)
2 tablespoons grated Parmesan cheese (reduced-fat)
1/4 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces sun-dried tomatoes (drained, thinly sliced)
1 pound whole-wheat fettucine noodles
Place avocados, garlic cloves, water, lemon juice, spinach, basil, Parmesan cheese, salt and pepper into a food processor. Cover and puree until smooth, about 30 seconds.
Cook pasta according to package directions; drain.
Pour avocado sauce over hot pasta. Add sundried tomatoes. Gently toss mixture until noodles are evenly coated. Serve immediately.