Seafood Cavatappi With California Avocado & Roasted Tomatoes

HomeRecipesDietDairy FreeSeafood Cavatappi With California Avocado & Roasted Tomatoes

Total Time: 40 min

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Cook Time: 25 min

Prep Time: 15 min

Nutrition Facts

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Nutrition information
per serving

Calories 530

Total Fat 18g

Saturated Fat 2g

Trans Fat 0g

Polyunsaturated Fat 2.5g

Monounsaturated Fat 10g

Cholesterol 30mg

Sodium 570mg

Total Carbs 69g

Dietary Fiber 9g

Total Sugars 6g

Protein 24g

Potassium 710mg

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%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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.

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Serves: 6

Ingredients
Instructions

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 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

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.