With only a few ingredients, it’s incredibly easy to prepare! It’s a great weeknight meal but fancy enough to serve for a nice dinner.
Pasta with Light Avocado Cream Sauce
Nutritional Highlights (per serving)
|2||ripe, Fresh California Avocados, seeded and peeled|
|1||cup||baby spinach, packed|
|1 1/4||cups||fat-free evaporated milk|
|1/8||tsp.||cayenne, or more to taste|
|1||lb.||linguine, or other pasta|
|Parmesan, shaved, for serving|
|Cracked black pepper, for serving|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- In a blender or food processor, puree avocados, spinach, evaporated milk and lemon juice.
- Pour mixture into saucepan and heat on medium-low. Add in salt, pepper, garlic powder and cayenne. Taste and add seasonings to taste.
- Meanwhile, heat salted water in a large pot and cook linguine or other pasta per package directions. Drain water from pasta.
- When avocado mixture is warm and heated through toss with drained pasta and serve with cracked black pepper and shaved parmesan.
Serving Suggestion: You can keep it vegetarian or add shrimp or chicken to add a little more protein. Either way, this dish is fabulous. Easy enough to make for a weeknight quick dinner, but fancy enough to serve to guests.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Vitamin A 35 mcg; Vitamin C 9 mg; Calcium 165 mg; Iron 3 mg; Vitamin D 1 mcg; Folate 197 mcg; Omega 3 Fatty Acid 0 g
% Daily Value*: Vitamin A 4%; Vitamin C 15%; Calcium 15%; Iron 20 %; Vitamin D 6%