it has a light enough flavor to eat in the wonderfully warm weather, yet satiates that hormone induced pregnancy hunger for rich and hearty creaminess. and it is quick... so i am not spending all of the summer daylight cooking. take all of this and then, consider that all of the creamy richness is due to the avocado. avacados are full of monounsaturated fats (the good kind that reduces cholesterol), high in folate and vitamin E (good for growing babies and your heart) and loaded with antioxidants. compare that with the usual pasta sauce made with cream and the avocado sounds like a pretty perfect, healthful, and guiltless substitution. so here it is, 15 minute creamy avocado pasta.
1 ripe avocado, pitted
1/2 lemon, zested and juiced
2-3 garlic cloves or to taste
1/2 t salt
1/4 c fresh basil
2 T extra virgin olive oil
2 servings /6oz pasta (angel hair is awesome and very quick cooking)
freshly ground pepper
1. Bring water to a boil for the pasta. boil pasta as directed.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. add in the pitted avocado, basil, and salt. Process until smooth and creamy.
3. When pasta is done cooking, drain and rinse in a strainer and place pasta in a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.
*this recipe can easily be doubled to feed more, although keep in mind that it does not save or reheat well due to the avocado.
recipe and photo via here.