Pasta With Avocado Recipe 425

PASTA WITH AVOCADO RECIPE - (4.2/5)

pasta with avocado Recipe - (4.2/5) image

Provided by á-4939

Number Of Ingredients 8

Ingredients

1 pound cherry or grape tomatoes
6 to 8 scallions
20 fresh basil leaves
1/8 cup extra-virgin olive oil
1-1/2 teaspoons salt
1 teaspoon freshly ground black pepper
8 ounces organic whole-wheat fusilli, penne, rotini, or spaghetti
2 ripe avocados

Steps:

Wash the cherry tomatoes and remove and discard any stems. Cut the tomatoes into quarters, put into a large bowl, and set aside. Wash the scallions. Remove the root ends and any dark or discolored leaves. Cut both the white part and 3 to 4 inches of the green tops into small pieces and add to the tomatoes. Toss to combine. Wash the basil, shake off any excess water, and wrap in a paper towel to dry. Tear the basil leaves into small pieces and add to scallions and tomatoes. Add the olive oil, salt, and pepper to the bowl and toss well. Using the back of a metal spoon, lightly press the tomatoes to break them down and extract some of the juice. Toss again. Cover the bowl with a sheet of wax paper or plastic wrap and let it stand at room temperature. Cook the pasta until al dente according to package directions. Drain the pasta in a colander. Add to the tomato mixture. Toss to combine. Lay an avocado on the cutting board. With the tip of a sharp knife, start at the stem end and cut lengthwise down the avocado and up the other side. Remember that there is a large pit inside, so don't try to cut through the flesh. Pick the avocado up and, holding it in both hands, twist it in opposite directions to separate the halves. Scoop out the pit with a tablespoon and discard. Scrape out the avocado pulp and cut into small chunks. Add it to the bowl with the tomato mixture. Repeat with the remaining avocado. Gently toss the salad until all the ingredients are combined. Arrange the salad on a serving platter. Serve warm or at room temperature.

AVOCADO ALFREDO PASTA NESTS

Avocado Alfredo Pasta Nests image

Make and share this Avocado Alfredo Pasta Nests recipe from Food.com.

Provided by Food.com

Categories European

Time 55m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

3 -4 avocados (1 for mashing, others for avocado roses)
1/2 teaspoon lemon juice, plus more for garnish
1/2 lb spaghetti, or linguini noodles
1/4 cup butter
1 cup heavy cream
1 cup shredded parmesan cheese, plus more for serving
1 large egg
3 tablespoons seasoned bread crumbs
1/4 cup chopped parsley
1/2 dozen cherry tomatoes

Steps:

Mash 1 avocado with a fork in a bowl.
Preheat your oven to 425 degrees F.
Add lemon juice to mashed avocado and mix.
Boil noodles, following directions on box for al dente pasta.
In a pan, melt butter. Then add heavy cream, parmesan cheese and mashed avocado mix. Mix well.
In another bowl, mix egg, seasoned bread crumbs until combined. Then add the above avocado mixture and cooked noodles, mix until noodles are coated.
Sprinkle in parsley and mix well.
Using a fork, rotate a small amount of noodles into a nest and place into a muffin tin. Repeat until no noodles are left.
Bake for 12 minutes at 425 degrees F.
Slice remaining avocados thinly; spread slightly then rotate to make a rose shape; squeeze lemon juice over the rose.
Scoop out the baked pasta nests, let rest on a cooling rack.
Place an avocado rose on top of each nest; garnish with sliced cherry tomatoes and sprinkle with parmesan cheese.

Nutrition Facts : Calories 304.3, Fat 21.7, SaturatedFat 9.7, Cholesterol 60.2, Sodium 213.4, Carbohydrate 21.1, Fiber 4.2, Sugar 1.3, Protein 8

BACON AVOCADO PASTA

Bacon Avocado Pasta image

Delicious bacon and avocado with a basil lemon dressing make this pasta amazing. I serve it as a hot pasta dish but it can also be served cold like a pasta salad.

Provided by DragonMom

Categories Meat and Poultry Recipes Pork

Time 47m

Yield 4

Number Of Ingredients 10

Ingredients

1 (8 ounce) package bow-tie pasta
6 slices bacon
⅔ cup chopped basil
3 tablespoons lemon juice
2 tablespoons olive oil
3 cloves garlic, minced
¼ teaspoon ground black pepper
⅛ teaspoon salt
2 avocados, chopped
½ cup grated Romano cheese

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble into small pieces.
Mix basil, lemon juice, olive oil, garlic, pepper, and salt together in a small bowl.
Combine bacon pieces and avocado in a large bowl. Stir in basil mixture. Add pasta; toss to combine. Sprinkle Romano cheese on top.

Nutrition Facts : Calories 400.4 calories, Carbohydrate 43.5 g, Cholesterol 30.6 mg, Fat 17.9 g, Fiber 2.1 g, Protein 17.7 g, SaturatedFat 5.6 g, Sodium 572.6 mg, Sugar 2.3 g

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