Avocado Pasta

The theme of the 2017 Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest was “Oodles of Noodles” and it challenged teen chefs to create innovative, meatless noodle recipes. This recipe is the Chicago regional winner and comes from Azary Madrigal of Curie Metropolitan High School.

Serves 6

  • 24 ounces dry pasta
  • 3 medium tomatoes, diced
  • 3 green onions, finely sliced
  • 3 large ripe avocados
  • 3/4 teaspoon finely minced garlic Juice from half of a lemon
  • Salt and ground pepper, to taste

Cook Pasta: Bring a pot of salted water to the boil and cook pasta al dente approximately 10 minutes.

Once cooked, reserve 1 1⁄2 cup of the hot pasta water, then drain pasta.

Mash avocado in a large bowl. Stir in the garlic and lemon juice then season with salt
and pepper, to taste.

Stir in 1/2 cup of the reserved water. Add pasta, tomatoes, and green onions then toss
until the pasta is completely coated by the sauce.

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Nutrition Information

Avocado Pasta

Servings per Recipe: 6

Amount per Serving

Calories:  553

Calories from Fat:  126

Total Fat:  14g

Saturated Fat:  2g

Cholesterol:  0mg

Sodium:  396mg

Potassium:  440mg

Carbohydrates:  95mg

Dietary Fiber:  11g

Protein:  16g

Sugars:  6g

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