Avocado Al Fredo
Give this recipe a try the next time you are wanting a creamy, garlicky pasta sauce. It satisfies your craving without the saturated fat and calories that come from a typical sauce made with cheese, cream, and butter. And, it's so easy to make. Just throw everything in a blender!
Here's the recipe.
3 cups dry short pasta (bow tie, rotini, fusilli, penne)
1 large handful of baby spinach (about a cup)
1 large ripe avocado; halved and pit removed
2 cloves garlic, smashed or pressed
1 T. chopped green chiles (from a can or you can use fresh.)
1 teaspoon of olive oil
1 Tablespoon of lemon juice
Salt and pepper to tasted
1/2 to 1 cup reserved pasta water
Have all ingredients assembled and ready to go. Cook pasta according to package directions. While the pasta is cooking, start the sauce. Scoop the avocado out of its peel with a spoon and add to the blender along with remaining ingredients, excepting the pasta water. When pasta has reached the desired consistency scoop out about a cup of the hot water from the pan before draining. Drain pasta and return to pot. Add 1/2 cup of the hot water to the blender and blend for 1-2 minutes. Check to see if the sauce is moving easily in the blender. If it's too thick, add more pasta water and continue to blend until all of the bits of spinach are blended and the sauce is smooth. Pour the sauce over the cooked pasta and combine. Serve immediately.
Makes 4 servings: 245 calories, 25g carb, 10g fat, 7g protein, 7g fiber