PASTA: Fettuccine With Creamy Avocado Sauce

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* Exported from MasterCook *

 

Fettuccine With Creamy Avocado Sauce

 

Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 8

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 large ripe tomatoes -- diced

2 ripe avocados -- peeled

pitted and diced

1/4 cup chopped red onion

2 cloves garlic -- minced

1 hot seeded and minced chili pepper -- (optional)

1 large lime -- Juice of

2 tablespoons chopped fresh cilantro

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

12 ounces fettuccine

2 scallions -- chopped

 

Makes 6 servings.

 

Fettuccine noodles are adorned with a velvety sauce of puréed avocados,

tomatoes, and a hint of lime. The sauce has the texture of an Alfredo

sauce, minus the cream, butter, cheese, and eggs. With the aid of a

blender, the uncooked sauce can be prepared in the time it takes to make

the pasta.

 

Combine the tomatoes, avocados, onion, garlic, chili pepper (if desired),

lime juice, cilantro, cumin, salt, and pepper in a blender or food

processor fitted with a steel blade. Process until liquefied, 5 to 10

seconds. Set aside until the pasta is ready.

 

In a large saucepan, bring 4 quarts of water to a boil over medium-high

heat. Place the fettuccine in the boiling water, stir, and return to a

boil. Cook until al dente, 8 to 10 minutes, stirring occasionally. Drain

in a colander.

 

Transfer the pasta to warm serving plates and ladle the avocado sauce over

the top. Sprinkle with scallions and serve at once.

 

VARIATION: Before adding the sauce to the pasta, toss in seasonal

vegetables such as steamed broccoli, green beans, asparagus, or braised greens.

 

Per Serving: 290 Calories; 7g Protein; 10g Fat; 46g Carbohydrates;

Cholesterol; 400mg; Sodium; 9g Fiber.

 

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