Fettuccine with California Avocado

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  1. In a large bowl combine the olive oil, vinegar, basil, green onions, sun-dried tomatoes, and half of the california avocado.
  2. Toss ingredients well so they are evenly coated with the oil and vinegar.
  3. Cook pasta in boiling water for 6 minutes or until "al dente".
  4. " drain pasta and pour in salad bowl with the other ingredients while the pasta is still hot.
  5. Toss together and serve immediately, using the remaining California avocado as a garnish on top of the pasta.
  6. Serving suggestions: serve with 2-3 oz of lean meat and additional steamed vegetables for a complete main meal.