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California Avocado Fettuccine
Category: Entree
Re-Calculate: Ingredients
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 1Fresh 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.
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