California Avocado Fettuccine Recipe :: Print this Hass Avocado Recipe

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California Avocado Fettuccine Recipe

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Category: Entree

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Recipe provided by the California Avocado Commission

Ingredients

2 2 2tsp. TEASPOON_USVolumeolive oil
1 1 1cup CUP_USVolumediced green peppers
¹/₄ 0.25 0.25cup CUP_USVolumewhite wine vinegar
¹/₂ 0.5 0.5cup CUP_USVolume chopped fresh basil
1 ¹/₄ 1.25 1.25cups CUP_USVolumesundried tomatoes, diced
¹/₂ 0.5 0.5cup CUP_USVolumechopped green onion
1 1 1ripe, Fresh California Avocado, diced
1 1 1lb. POUNDWeightdried fettuccine

Instructions

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

Nutrition Facts:

Per serving: 402 calories, 11g fat, 1.6g saturated fat, 1.6 polyunsaturated fat, 6.7g monounsaturated fat, 0mg cholesterol, 20mg sodium, 66g carbohydrate, 4g dietary fiber, 7g sugar, 12g protein.