pasta with walnuts and avocado

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Fettuccine with Walnuts and Avocado

 

Recipe By :PBH: California Avocado Commission

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes Pasta

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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SAUCE:

2 tablespoons Olive oil

1/2 cup Sun-dried tomatoes

1/4 cup Sherry wine vinegar

1/2 cup Basil -- fresh, chopped

2 tablespoons Green onion -- chopped

1/4 cup Green bell pepper dice

2 tablespoons Chopped Walnuts

1 1/2 cups Avocado cubes -- divided

PASTA:

1 1/4 pounds Dried fettuccine noodles

 

In a large bowl combine the olive oil, vinegar, basil, green onions, sundried

tomatoes, walnuts and half of the avocado. Toss ingredients well so they are

evenly coated with the oil and vinegar.

 

Cook pasta in boiling water for 6 minutes or until al dente. Drain pasta and

pour into salad bowl with other ingredients while pasta is still hot. Toss all

ingredients and serve immediately using the remaining avocado as garnish on top

of the pasta. Makes 6 servings.

 

NUTRITIONAL INFORMATION (per serving): Calories: 444; Fat: 14 g (Calories from

Fat: 28); Fiber: 7 g; Sodium: 25 mg.

 

Source:

" Produce for Better Health Foundation at aboutproduce.com "

Start to Finish Time:

" 0:20 "

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Per Serving (excluding unknown items): 505 Calories; 15g Fat (25.7% calories

from fat); 15g Protein; 81g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

37mg Sodium. Exchanges: 5 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2

1/2 Fat; 0 Other Carbohydrates.

 

NOTES : A delicately seasoned entree is an elegant addition to your dinner menu.

This recipe combines fresh basil, zesty onion, crisp bell pepper, luscious

avocado and crunchy walnuts, which are sodium free and cholesterol free.

 

Nutr. Assoc. : 0 0 1448 5605 0 0 26067 0 0 0 3274