This recipe is made by Robert J McNeil.
Avocado Pasta – by Robert J McNeil
Ingredients
- 1 lb penne pasta
- 2 Hass avocados peeled and sliced
- 2 plum tomatoes sliced
- 4 Garlic cloves finely chopped
- 14 Basil leaves torn
- olive oil
- salt lightly sprinkled
- shrimp Optional, cooked
Instructions
Cook Pasta:
- Bring a large pot of salted water to a boil.
- Add 1 lb of penne pasta and cook for 7 minutes until al dente.
- Drain the pasta and transfer it to a large bowl. Allow it to cool slightly.
Prepare Ingredients:
- While the pasta is cooling, peel and slice the avocados.
- Slice the plum tomatoes.
- Finely chop the garlic cloves.
- Tear the basil leaves.
Combine Ingredients:
- Add the sliced avocados, tomatoes, chopped garlic, and torn basil leaves to the bowl with the cooled penne pasta.
- Drizzle generously with olive oil and mix thoroughly to coat all ingredients.
Season and Serve:
- Lightly sprinkle the pasta mixture with salt to taste.
- Serve at room temperature.
Optional Addition:
- If desired, add cooked shrimp to the pasta mixture for extra protein.
Nutrition
Calories: 2368kcalCarbohydrates: 382gProtein: 69gFat: 66gSaturated Fat: 10gPolyunsaturated Fat: 10gMonounsaturated Fat: 40gSodium: 64mgPotassium: 3320mgFiber: 43gSugar: 18gVitamin A: 1916IUVitamin C: 62mgCalcium: 188mgIron: 9mg
