Avocado Pasta
Ingredients
-
8
ounces
whole wheat pasta (orecchiette)
-
1
pound
asparagus
-
1
medium
ripe avocado
-
1
clove
garlic
-
¼
cup
nonfat plain Greek yogurt
-
¼
cup
fresh parsley leaves
-
¼
cup
fresh basil leaves
-
2
tablespoons
fresh lemon juice
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
1
tablespoon
extra-virgin olive oil
-
4
small
green onions
-
2
cups
fresh arugula
-
1
cup
frozen peas
-
Freshly grated
optional
Parmesan
Instructions
- Boil salted water and cook the pasta, adding asparagus a few minutes before the pasta is done.
- Reserve 1 cup of pasta water and drain the pasta.
- Blend avocado, garlic, Greek yogurt, parsley, basil, lemon juice, salt, and pepper until smooth.
- In a saucepan, heat olive oil and sauté green onions until soft.
- Add arugula and peas, cooking until the arugula wilts.
- Remove from heat and stir in the drained pasta and asparagus.
- Combine with the avocado sauce, adding reserved pasta water to reach desired consistency.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
377
Total fat
13g
Total carbohydrates
53g
Total protein
15g
Sodium
20mg
Cholesterol
1mg
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