Name: Avocado Fettuccine
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4-6 serving(s)
Ingredients: 2 teaspoons olive oil; 1 cup green pepper, diced; 1/4 cup white wine vinegar; 1/2 cup chopped fresh basil; 1 1/4 cups sundried tomatoes, diced; 1/2 cup chopped green onion; 1 avocado, diced; 1 lb dried fettuccine

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Recipe by Barefootandpregnant

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From the California Avocado Commission. Yummy!!!

Ready In:: 15mins
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ingredients

2 teaspoons olive oil
1 cup green pepper, diced
¹⁄₄ cup white wine vinegar
¹⁄₂ cup chopped fresh basil
1 ¹⁄₄ cups sundried tomatoes, diced
¹⁄₂ cup chopped green onion
1 avocado, diced
1 lb dried fettuccine

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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RECIPE MADE WITH LOVE BY

@Barefootandpregnant

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@Barefootandpregnant

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"From the California Avocado Commission. Yummy!!!"

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review by Ambervim

10/13/2011

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!

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photo by Ambervim

10/13/2011

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creation by Barefootandpregnant

10/21/2010

From the California Avocado Commission. Yummy!!!