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
Nutritional Highlights (per serving)
|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
- 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.
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%