Serve a gourmet dinner any night of the week with this unexpected colorful twist on a comfort food favorite. Fresh avocado add velvety texture and an array of nutrition benefits vs. the traditional cream sauce. Accented with lemon juice, fresh garlic, basil and a touch of Parmesan cheese, this dish will have you going back for more!
This recipe from the Hass Avocado Board is an American Heart Association Heart-Check Certified Recipe.
Nutrition Facts
![Calories](/-/media/AHA/Recipe/Recipe-Info-Icons/icon-calories.png?h=26&w=26&sc_lang=en&hash=BB25E1581A028F2570596BEE0AC1A3F6)
Nutrition Facts
Calories | 400 | |
---|---|---|
Total Fat | 12.0 g | |
Saturated Fat | 2.0 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 2.0 g | |
Monounsaturated Fat | 6.0 g | |
Cholesterol | 0 mg | |
Sodium | 190 mg | |
Total Carbohydrate | 66 g | |
Dietary Fiber | 12 g | |
Sugars | 5 g | |
Protein | 13 g |
Dietary Exchanges
4 starch, 1 vegetable, 2 fat
Ingredients
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2 ripe, fresh avocado (halved, pitted, peeled, mashed) -
3 cloves garlic (peeled) -
2/3 cup water -
2 tablespoons fresh lemon juice -
1 cup baby spinach (packed) -
2 tablespoons fresh basil (chopped) -
2 tablespoons grated Parmesan cheese (reduced-fat) -
1/4 teaspoon salt -
1/2 teaspoon ground black pepper -
4 ounces sun-dried tomatoes (drained, thinly sliced) -
1 pound whole-wheat fettuccine noodles
Directions
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Place avocados, garlic cloves, water, lemon juice, spinach, basil, Parmesan cheese, salt and pepper into a food processor. Cover and puree until smooth, about 30 seconds. -
Cook pasta according to package directions; drain. -
Pour avocado sauce over hot pasta. Add sundried tomatoes. Gently toss mixture until noodles are evenly coated. Serve immediately.