RCI-ND.002.0088.001
Pasta with California Avocado Primavera
Pasta with California Avocado Primavera from the Recidemia collection
Prep25 min
Cook15 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- fresh spinach pasta1½ pounds
- 1 pound
- each red and green pepper1 unitseeded and julienne cut
- cucumbers2 unitpeeled in alternate strips, quartered and thinly sliced
- carrots8 ozpeeled, halved lengthwise and cut in ⅛-inch diagonal slices
- each zucchini and yellow crookneck squash1 unitquartered and thinly sliced
- ripe olives½ cupdiced
- red onions2 smallminced
- ½ cup
- ¼ cup
- ¾ cup
- California avocados4 unitseeded, peeled and diced
Method
1
Bring a large pot of salted water to a rolling boil. Add the spinach pasta and egg pasta together, stirring occasionally to prevent sticking, and cook until al dente according to package directions, approximately 8-10 minutes.
2
While the pasta cooks, prepare all vegetables: julienne the red and green peppers, peel the cucumbers in alternating strips and cut into quarters, then slice thinly; cut the carrots into ⅛-inch diagonal slices; quarter and thinly slice the zucchini and yellow crookneck squash; dice the olives; and mince the red onions.
3
Drain the cooked pasta in a colander and transfer to a large mixing bowl.
4
Add all the prepared vegetables—peppers, cucumbers, carrots, zucchini, yellow crookneck squash, olives, and red onions—to the warm pasta and toss gently to combine.
5
Fold in the minced parsley and fresh basil leaves, distributing evenly throughout the pasta mixture.
6
Add the diced California avocados to the pasta just before serving, folding them in gently to avoid crushing them.
7
Divide the pasta among four serving plates or bowls and top each portion with approximately 3 tablespoons of grated Parmesan cheese.