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Avocado Basil Pasta

Avocado Basil Pasta
Makes: 4 servings
Start to Finish: 30 mins
  • make this recipe
  • user reviews (5)
Avocado Basil Pasta
Ingredients
  • 8
    ounces dried bow tie and/or wagon wheel pasta
  • 2
    medium avocados, halved, seeded, peeled, and coarsely chopped
  • 6
    slices bacon, crisp cooked, drained, and crumbled
  • 2/3
    cup chopped fresh basil
  • 2
    tablespoons lemon juice
  • 1
    tablespoon olive oil
  • 3
    cloves garlic, minced
  • 1/4
    teaspoon ground black pepper
  • 1/8
    teaspoon salt
  • 1/2
    cup finely shredded Pecorino Romano cheese
Directions

1. Cook pasta according to package directions. Drain.

2. Meanwhile, in a large bowl combine the avocados, bacon, basil, lemon juice, olive oil, garlic, pepper, and salt. Add the hot pasta and toss to combine. Transfer to a serving bowl. Sprinkle with cheese. Makes 4 servings.

Nutrition Facts (Avocado Basil Pasta)
  • Servings Per Recipe 4,
  • Calories 491,
  • Protein (gm) 15,
  • Carbohydrate (gm) 50,
  • Fat, total (gm) 26,
  • Cholesterol (mg) 18,
  • Saturated fat (gm) 6,
  • Monosaturated fat (gm) 15,
  • Polyunsaturated fat (gm) 3,
  • Dietary Fiber, total (gm) 6,
  • Sugar, total (gm) 3,
  • Vitamin A (IU) 826,
  • Vitamin C (mg) 12,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 194,
  • Cobalamin (Vit. B12) (µg) 0,
  • Sodium (mg) 358,
  • Potassium (mg) 737,
  • Calcium (DV %) 141,
  • Iron (DV %) 4,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (5)
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peluso66 wrote:

Loved the recipe. I used 2TBS olive oil, only 1 avacado, omitted bacon , crushed the garlic instead of mincing and cooled down the pasta before tossing with lemon mixutre. Very light and fresh tasting; thanks for sharing. This is a keeper!!!!!!

4/20/2012 12:24:20 PM Report Abuse
Eliz79 wrote:

Amazing! But probably would've rated 4 stars without my additions. Really benefits from additinoal acidity and saltiness of sundried tomatoes and kalamata olives (I only chopped about 10 olives, which was perfect)--they gave a more mediterranean feel to the dish. I also added a bit more olive oil for flavor and moisture. I personally think that this pasta is best served warm or cold as a pasta salad rather than hot.

3/8/2011 03:54:44 PM Report Abuse
jennlyn2006 wrote:

Really enjoyed this recipe. However, leftovers did not taste so great. Definitely meant to eat fresh! Very light, refreshing meal.

11/19/2010 04:12:30 PM Report Abuse
jennydran wrote:

This recipe is delicious. I was just craving this the other day--mmmm.

10/10/2010 02:58:37 PM Report Abuse
caycelcsky wrote:

Absolutely loved this recipe! Added a few ingredients of my own, oil-packed sun-dried tomatoes, black olives, and canned artichoke hearts and it was delicious. Definitely a keeper.

3/16/2010 02:32:00 PM Report Abuse
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