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California Avocado Fettuccine Recipe
Recipe provided by the California Avocado Commission
Re-Calculate: Ingredients
Ingredients:
- 2 tsp. olive oil
- 1 cup diced green peppers
- 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 ripe, Fresh California Avocado, diced
- 1 lb. dried 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.
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