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Cherry Tomato Pasta with Avocado Sauce
Heart-healthy avocado makes this pasta dish feel indulgent without being overly rich. The flavorful sauce is so luscious, you’ll think there is cream hiding in there. It’s guilt-free and dairy-free, but with a texture and consistency that’s similar to traditional cream-based sauces. —Julie Peterson, Crofton, Maryland
Ingredients
- 1 package (14-1/2 ounces) protein-enriched rotini (about 3-1/2 cups uncooked)
- 2 medium ripe avocados, peeled and pitted
- 1 cup fresh spinach
- 1/4 cup loosely packed basil leaves
- 2 garlic cloves, halved
- 2 tablespoons lime juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarsely ground pepper
- 1/3 cup olive oil
- 1 cup assorted cherry tomatoes, halved
- 1/2 cup pine nuts
- Optional: Shredded Parmesan cheese, shredded mozzarella cheese and grated lime zest
Directions
- 1. Cook rotini according to package directions for al dente. Meanwhile, place avocados, spinach, basil, garlic, lime juice, salt and pepper in a food processor; pulse until chopped. Continue processing while gradually adding oil in a steady stream.
- 2. Drain rotini; transfer to a large bowl. Add avocado mixture and tomatoes; toss to coat. Sprinkle with pine nuts, and add toppings as desired.
Nutrition Facts
3/4 cup: 314 calories, 18g fat (2g saturated fat), 0 cholesterol, 125mg sodium, 32g carbohydrate (2g sugars, 5g fiber), 9g protein.
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