Pasta with Fresh Avocado Sauce
Total time: 25 minutes
Pasta with a creamy avocado sauce and fresh, chopped tomato. The avocado is heated, just slightly, to make it easier to mash and combine with the other ingredients. You could use milk in place of the yogurt.
Ingredients:
- 1 1/4 cup dried pasta, 100gr, 3.5oz curly macaroni
- 1 ripe avocado, 170gr, 6oz, pit and skin removed
- 1 garden ripe tomato, 200gr, 7oz
- 3 tbs Greek yogurt or 1/4 cup milk, 56gr, 2oz yogurt
- 1 tbs white Balsamic vinegar, 16gr, .56oz
- 1 tbs good olive oil, 13.5gr, .48oz
Instructions:
- Cook pasta according to package directions. Drain.
- Cut avocado in half around the pit and twist halves - they come apart neatly. Remove pit by inserting a medium-size spoon under the avocado, on the large end, as if you are lifting the avocado out of the shell. You will see the pit loosen; just tip the avocado over and it will fall out. Remove each half by scooping with a large spoon.
- Roughly chop avocado.
- Heat oil in a small saucepan. Add the avocado and heat, mashing with a fork or potato masher, chunky is fine.
- When mashed to your satisfaction, stir in yogurt (or milk) and vinegar. Stir well to combine and remove from heat.
- Roughly chop tomato.
- Put pasta in a bowl, add avocado sauce and stir to combine.
- Add tomato and mix in gently. Serve.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/