By Shelby Kulzer, Dietetic Intern [VA]
This recipe is a fun twist on traditional pasta dishes. Using avocado in place of tomato-based sauce provides a great summery flavor. You can also substitute quinoa or couscous in place of the noodles!
What I love about this recipe – in addition to its great flavor – is how much nutrition it packs. One serving has over 1/3 of the daily-recommended dietary fiber for adults. Fiber is important to our diets because it keeps our digestive tracts regular and healthy, helps lower cholesterol, and may help us to feel fuller longer!
Adapted from yummly.com
- 1 cup uncooked whole grain pasta, such as penne
- 2 tsp. garlic, minced
- 1/2 – 1 jalapeño, seeded (optional)
- 2 ripe avocados
- 1 tbsp. lime juice
- 2 tbsp. olive oil
- 1 tsp. sea salt
- 1 cup grape tomatoes, sliced
- ¼ cup fresh cilantro, chopped
- Cook pasta according to directions.
- While the pasta cooks, chop garlic and jalapeño.
- Mash avocados in a bowl and add garlic, jalapeño, lime juice, olive oil and salt. (If you have a food processor, combine ingredients and blend until smooth.)
- Add avocado sauce to cooked, drained and cooled pasta. Stir until all pasta is evenly coated.
- Slice tomatoes and add to pasta. Stir once more. Garnish with cilantro and serve!
Per serving: 350 calories, 27 g fat, 480 g sodium, 620 mg potassium, 26 g carbohydrates, 9.5 g fiber, 5 g protein