"Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a "nutrient booster" by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit."
See? Lots of benefits. But still, if you are on a diet or watching/counting calories you will want to be moderate about your avocado intake. And if you want a comparison:
Okay, so back to my recipe. This recipe contains NO cheese and NO butter and it was amazing. It was creamy and delicious and my husband absolutely went gaga over it. I loved the texture that the avocados contributed - you would have sworn that I made this dish with all different kinds of creams or cheeses. And it is also meatless! It comes together in the time it takes to boil your noodles. Really. I didn't add the tomatoes this time around but I would love to try it with some sundried tomatoes. It doesn't NEED it but it would be yummy. They have a great brand that you can find that are dried sundried tomatoes - not packed in oil. Fantastic meal! Try it!
This recipe and picture are courtesy of Chef Chloe and can be found at this site here: http://chefchloe.com/entrees/avocado-pesto-pasta.html
AVOCADO PESTO PASTA
From Chef Chloe
Nutritional Information per serving (calculated on MyFitnessPal.com): Calories 432, Carbs 55, Fat grams 19, Protein 11 (Calculated on whole wheat linguine and Classico Traditional Basil Pesto)
- 1 pound linguine (I used 13.25 ounces of whole wheat linguine)
- *1 bunch fresh basil, reserve some leaves for garnish
- *½ cup pine nuts
- 2 avocados, pitted and peeled
- 2 tablespoons lemon juice
- *3 cloves garlic
- *½ cup olive oil
- Sea salt
- Freshly ground black pepper
- 1 cup halved cherry tomatoes or sliced sun-dried tomatoes (optional)
*All of these ingredients can be replaced with 1/2 of an 8.1 ounce jar of Classico Traditional Basil Pesto. That is what I did because I didn't want to buy the rest of the ingredients individually.
Bring a large pot of generously salted water to a boil. Add linguine and cook according to package directions. Drain and set aside.
Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic, and oil in a food processor. Process until smooth. Season generously with salt and pepper.
Toss pasta with pesto. For an extra touch of color and flavor, top pasta with cherry or sun-dried tomatoes. Divide pasta among serving bowls and garnish each serving with a basil leaf.