Even if spring weather is slow to arrive, this Avocado Pasta can be on your table in a hurry. Start to finish, it’s ready to go in 25 minutes, and it’s well-rounded and healthy too.
Sprinkling Love 🏼 Recipe️ start cooking!
Ingredients 8 ounces whole wheat pasta — I used Giant Fussilli
3 handful spinach or asparagus— tough ends trimmed and cut into 1-inch pieces
1 medium ripe avocado — halved 1 clove garlic
1/4 cup nonfat plain Greek yogurt
1/4 cup fresh parsley leaves — plus additional for garnish
1/4 cup fresh basil leaves — plus additional for garnish
1/2 fresh lemon juice
salt plus additional for cooking the pasta
1/4 tsp black pepper
2 Tbsp extra-virgin olive oil
4 small green onions — thinly sliced (about 1/2 cup)
1 cup frozen peas
Freshly grated Parmesan ——————————————————————
Bring a large pot of salted water to a boil. Add the pasta. About 3 minutes before the pasta is due to finish cooking to al dente (according to package instructions), add the asparagus ( if you want to addto recipe) and cook an additional 3 minutes, or until the pasta is al dente. Reserve 1 cup pasta water, drain the pasta, and set aside.
While the pasta cooks, prepare the sauce. Add the avocado, garlic, Greek yogurt, parsley, basil, lemon juice, salt, and pepper to a food processor or blender. Process on high for 20 to 30 seconds, until smooth, stopping to scrape down the bowl as needed.
In a large saucepan, heat the olive oil over medium low. Add the green onion and cook 2 to 3 minutes, until soft. Add the spinach and peas and cook another 2 minutes, until the spinach is wilted. Remove the pan from the heat and stir in the drained pasta and asparagus.
Add the avocado sauce and toss gently to combine, adding a bit of the reserved pasta water as needed if the pasta is too thick or clumping together. Taste and add additional salt and pepper as desired. Top with some Parmesan and Serve immediately.
Tip: I added 1 Tbsp of green pesto for extra flavour
#veggiepastasalad #vegeterianfood #greenvegetariancuisine - 8 hours ago