Seafood Cavatappi With California Avocado & Roasted Tomatoes

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Nutritional Highlights (per serving)

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18 g
Total Fat
69 g
Total Carbs
24 g
30 mg
 Seafood Cavatappi With California Avocado & Roasted Tomatoes

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.


Serves: 6
16  oz.  multi-color cherry or grape tomatoes
oz.  artichoke heart quarters, thawed if frozen
Tbsp.  avocado or olive oil
1/2  tsp.  Red pepper flakes
  cloves garlic, minced
cups  uncooked cavatappi pasta
  ripe, Fresh California Avocados*, peeled and seeded
1/4  cup  fresh lemon juice, preferably Meyer
  As needed  Sea salt, to taste
oz.  chopped cooked King crab, warm
oz.  wild Pacific salmon, grilled or broiled, cut in chunks
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


  1. Preheat oven to 425°F.
  2. Place tomatoes and artichoke hearts in a large cast iron skillet.
  3. Combine oil, pepper flakes and half the garlic and thyme; drizzle over the tomatoes and artichoke hearts.
  4. Bake for 15 minutes or until tomatoes have cracked and released some of their juices.
  5. Meanwhile cook cavatappi according to package directions; drain, reserving 1 cup of pasta water.
  6. Quarter and slice one avocado, set aside.
  7. Blend together the other avocado, garlic, half the lemon juice and ¼ cup hot pasta water to make a smooth sauce. Salt to taste.
  8. Stir pasta into sauce.
  9. Remove skillet from oven.
  10. Add pasta to the skillet and stir gently. If needed add additional pasta water.
  11. 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.

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.

California Avocado Commission

Created in 1978, the California Avocado Commission strives to enhance the premium positioning of California avocados through advertising, promotion and public relations, and engages in related industry activities. California avocados are commercially cultivated with uncompromising dedication to quality and freshness, by more than 3,000 growers in the Golden State. The California Avocado Commission serves as the official information source for California avocados and the California avocado industry.

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