Avocado Very Veggie Creamy Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Pasta to yield 3 cups cooked, I used tri-color Rotini1 med. zucchini, sliced thinly on the diagonal 1 large or 2 small summer squash, sliced thinly on the diagonalabout 1/2 package of grape tomatoes, about 6 oz. ( I also threw in half a regular red tomato I had lying around) 1 ripe avacado2 tbsp Half and Half Cream ( you could use any other liquid here) Juice of half a lemon.25 tsp Garlic powder( or use fresh)A couple of sprigs of fresh basil, I used about 8 leaves.butter to grease griddle- a tsp should be enough.
Cook pasta and drain. While that's boiling, heat a large griddle and grease it lightly. Add the zucchini and squash and saute until soft and slightly browned. While the squash is cooking, halve and pit the avocado, and scoop out the flesh with a spoon. Put it in a food processor and and the basil leaves, garlic, lemon juice, Half and Half, and salt to taste. Puree until smooth. Mix pasta, cooked veggies, and avocado mixture. If desired, throw the tomatoes into the hot griddle and saute just until warm and beginning to slip off their skins. Add tomatoes to everything else and toss. Serve at once with a sprinkle of Parmesan.
Serving Size: Makes 3 meal sized portions.
Number of Servings: 3
Recipe submitted by SparkPeople user PLAYSWITHDIRT.
Serving Size: Makes 3 meal sized portions.
Number of Servings: 3
Recipe submitted by SparkPeople user PLAYSWITHDIRT.
Nutritional Info Amount Per Serving
- Calories: 367.9
- Total Fat: 10.8 g
- Cholesterol: 5.8 mg
- Sodium: 10.8 mg
- Total Carbs: 59.2 g
- Dietary Fiber: 6.4 g
- Protein: 11.6 g
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