California Avocado Primavera Pasta

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Serves: 12
1 1/2  lb.  fresh spinach pasta
lb.  fresh egg pasta
  each red and green pepper, seeded and julienne cut
  cucumbers, peeled in alternate strips, quartered and thinly sliced
oz.  carrots, peeled, halved lengthwise and cut in 1/8-inch diagonal slices
  each zucchini and yellow crocknecked squash, quartered and thinly sliced
1/2  cup  ripe olives, diced
  small red onions, minced
1/2  cup  minced parsley
1/4  cup  chopped fresh basil leaves
3/4  cup  grated Parmesan cheese,
  California avocados, seeded, peeled and diced
  As needed  Vinaigrette (recipe follows)
1 1/2  cups  oil
1/2  cup  red wine vinegar
tsp.  dry mustard
tsp.  salt
tsp.  black pepper
1/2  cup  grated Parmesan cheese

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Bring water, salt and oil to a boil. Add pasta and cook until al dente.
  2. Rinse, drain and place in large bowl.
  3. Add remaining ingredients except avocado. Toss with vinaigrette.
  4. Just before serving, toss with avocado.
  5. Dressing Preparation:
  6. Combine all ingredients in bowl. Blend well.


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