Friday, June 26, 2015

Avocado Pasta

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Yield4 servings
The easiest, most unbelievably creamy avocado pasta that everyone will love. And it'll be on your dinner table in just 20 min!
  • 12 ounces spaghetti (I will substitute zucchini and use as pasta)
  • 2 ripe avocados, halved, seeded and peeled
  • 1/2 cup fresh basil leaves
  • 2 cloves garlic
  • 2 tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup olive oil
  • 1 cup cherry tomatoes, halved
  • 1/2 cup canned corn kernels, drained and rinsed (use fresh non GMO if possible)
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well. *Skip this step if spriralizing your zucchini
  • To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
  • In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.
  • Serve immediately.

Recipe from Damn Delicious

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