Loading...A celebration of Pacific flavors, from Alaska to California, this creamy pasta dish is dairy-free. It is also delicious made with different types of pasta and seasonally available seafood. This recipe is approved for the Fruits & Veggies – More Matters designation and has an excellent source of three nutrients listed as an areas of health concern in the USDA Dietary Guidelines for Americans; dietary fiber, potassium and vitamin D. Other nutritional benefits include an excellent source of iron, folate, vitamins B12, C, K and A.
Seafood Cavatappi With California Avocado & Roasted Tomatoes
Total Time:
40min
Cook Time:
25min
Prep Time:
15min
Nutritional Highlights (per serving)
530
Calories
18
g
Total Fat
69
g
Total Carbs
24
g
Protein
30
mg
Cholesterol
Ingredients
Serves:
6
| 16 | oz. | multi-color cherry or grape tomatoes |
| 8 | oz. | artichoke heart quarters, thawed if frozen |
| 2 | Tbsp. | avocado or olive oil |
| 1/2 | tsp. | Red pepper flakes |
| 2 | cloves garlic, minced | |
| 2 | cups | uncooked cavatappi pasta |
| 2 | ripe, Fresh California Avocados*, peeled and seeded | |
| 1/4 | cup | fresh lemon juice, preferably Meyer |
| As needed | Sea salt, to taste | |
| 8 | oz. | chopped cooked King crab, warm |
| 4 | oz. | wild Pacific salmon, grilled or broiled, cut in chunks |
| 1 | tsp. | chopped fresh thyme |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
- Preheat oven to 425°F.
- Place tomatoes and artichoke hearts in a large cast iron skillet.
- Combine oil, pepper flakes and half the garlic and thyme; drizzle over the tomatoes and artichoke hearts.
- Bake for 15 minutes or until tomatoes have cracked and released some of their juices.
- Meanwhile cook cavatappi according to package directions; drain, reserving 1 cup of pasta water.
- Quarter and slice one avocado, set aside.
- Blend together the other avocado, garlic, half the lemon juice and ¼ cup hot pasta water to make a smooth sauce. Salt to taste.
- Stir pasta into sauce.
- Remove skillet from oven.
- Add pasta to the skillet and stir gently. If needed add additional pasta water.
- Top with seafood, avocado slices, remaining lemon juice and thyme.
* 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.
NUTRITION INFORMATION
PER SERVING
Calories 530
Total Fat 18 g
Trans Fat 0 g
Saturated Fat 2 g
Monounsaturated Fat 10 g
Polyunsaturated Fat 2.5 g
Total Carbs 69 g
Dietary Fiber 9 g
Total Sugar 6 g
Protein 24 g
Cholesterol 30 mg
Sodium 570 mg
Potassium 710 mg
Vitamin A 894 IU; Vitamin C 26 mg; Calcium 59 mg; Iron 4 mg; Vitamin D 99 IU; Folate 222 mcg; Omega 3 Fatty Acid 0 g
% Daily Value*: Vitamin A 20%; Vitamin C 45%; Calcium 6%; Iron 20%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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