Avocados remind me of summertime, and that’s always a good thing in the throes of winter.
They’re so fresh and bright as well as a good source of protein and heart-healthy fats that they’re a perfect pairing with pasta.
When you throw in some tomatoes (which are high in antioxidants) and basil (which has anti-inflammatory effects and is a great source of vitamin A), this is a good mid-winter meal to fight off colds and winter’s aches and pains.
The avocado makes a decadent coating for the pasta, and while this is a rich dish, you can eat it without qualms because it’s super-healthy as well.
12 oz whole-wheat spaghetti
2 ripe avocados, halved, seeded and peeled
1/2 cup fresh basil leaves
2 cloves garlic
2 Tbs freshly squeezed lemon juice
kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil
1 cup cherry tomatoes, halved
1/2 cup frozen corn kernels
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor. Season with salt and pepper to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn. Serve immediately.
Nutritional Information: Calories Per Serving: 481, Calories from Fat: 334, Fat: 37 g, Trans Fat: 0 g (7 g Saturated Fat), Cholesterol: 0 mg, Sodium: 13 mg, Potassium: 682 mg, Carbohydrates: 37 g, Fiber: 12 g, Sugar: 3 g, Protein: 8 g.
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