Avocado Fettuccine
From the California Avocado Commission. Yummy!!!
INGREDIENTS
Nutrition- 2teaspoons olive oil
- 1
- 1⁄4
- 1⁄2cup chopped fresh basil
- 1 1⁄4
- 1⁄2cup chopped green onion
- 1
- 1lb dried fettuccine
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DIRECTIONS
- 1. In a large bowl, combine the olive oil, diced peppers, vinegar, basil, green onions, sundried tomatoes and half of the avocado.
- 2. Toss ingredients together 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 into salad bowl with the other ingredients while the pasta is still hot.
- 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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