Pasta and avocado, two of my favorite things, brought together to make this delicious quick and easy recipe!
I tend to identify as a runner even when I’m not currently running or training for a run. During the time that I was running a lot more frequently, I became a subscriber of Runner’s World and eventually found out about their cookbooks. I have their first cookbook, which range from quick recipes to longer recipes.
Then I discovered there Meals on the Run cookbook with recipes that are all 30 minutes or less! One of their recipes is this pasta recipe. It worked out well since my aunt grows her own tomatoes, including baby ones, plus she grew some basil this past summer too. Perfect excuse to make this recipe!
- 1 box of whole wheat bow-ties, fusilli, penne, or shells
I think I ended up using penne that was not whole wheat and it turned out great
- 1 pint cherry tomatoes, halved
- 1/4 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 1/2 cup packed fresh basil leaves, chopped
- 2 avocados
- 3 cloves of garlic, chopped
- 1/4 cup fresh lemon juice
I just used prepackaged lemon juice
- 1/4 cup grated parmesan cheese (optional)
- 1/4 teaspoon ground black pepper
- Bring a large pot of water to a boil over high heat. when the water boils, salt it and add the pasta. cook according to the package directions.
- Meanwhile, put the tomatoes in a small bowl and sprinkle with the salt. Add the oil and basil and toss to coat. Set aside.
- Reserving 1 cup of the cooking water, drain the pasta and cover to keep warm. Set aside.
I would advise doing part of the next step while the pasta is cooking; I never seem to warm the pasta right and it ends up sticking slightly together.
- Add the avocados to the empty pasta pot and mash with a potato masher or fork. Add the garlic and lemon juice and stir to combine.
I can’t remember if I used my blender or did this in a glass bowl. I wanted to avoid using something metal in my pan.
- Whisk in the reserved pasta cooking water, creating a light sauce.
- Add the pasta and tomato mixture and toss well to coat.
- Add the parmesan and pepper and toss again.
I actually like to add the parmesan at the very end so that I can taste the parmesan more.
Just because it’s Fall now (in most places) doesn’t mean you can’t do a throwback to summer with this recipe!
What’s your favorite way to eat avocado?