Avocado Fettuccine

READY IN: 15mins
Recipe by Barefootandpregnant

From the California Avocado Commission. Yummy!!!

Top Review by Ambervim

I absolutely love this. I made it as listed (except fresh tomatoes not sun dried), scaled down. It is also a great base from which to jump and make variations. I like that it can be made ahead and eaten cold too!

Ingredients Nutrition

Directions

  1. 1. In a large bowl, combine the olive oil, diced peppers, vinegar, basil, green onions, sundried tomatoes and half of the avocado.
  2. 2. Toss ingredients together well so they are evenly coated with the oil and vinegar.
  3. 3. Cook pasta in boiling water for 6 minutes or until "al dente.".
  4. 4. Drain pasta and pour into salad bowl with the other ingredients while the pasta is still hot.
  5. 5. Toss together and serve immediately or refidgerate and serve cold, using the remaining California avocado as a garnish on top of the pasta.

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