I love all pasta recipes.
Most of the time I don’t care if the pasta is real (gluten) or imitation (non-gluten); it’s all about the sauce and other ingredients.
Over the years I’ve tried a lot of gluten free pastas and really by the time you put a sauce on it you can’t tell a lot of difference. One thing I did once when I was trying not to eat too much pasta was I made Zucchini Pasta with Pine Nuts and most of the “pasta” was zucchini noodles and I used about a quarter size of whole wheat pasta. That turned out really good because the real pasta kept the zucchini pasta from going too limp and gave it a little more body for holding the sauce. I will do that one again.
I found this Avocado Pasta recipe at wellplated.com. Not sure how I happened upon this but I’m glad I did. I added some chopped fresh spinach to the skillet because I wanted to make sure there was plenty of vegetables and “green” color; it did the trick.
If you’re a pasta fan like me maybe you keep your pantry stocked with all kinds of shapes and textures of pasta. If you do, then you are prepared to throw together a quick and easy meal.
BLAST FROM THE PAST: Looking for the best hushpuppy you will ever put in your mouth? Then try my dad’s recipe and see some great pictures of him with his fish and garden; this is the BEST Hushpuppies My Dad’s Way you will try.
When the pasta is almost done add in the asparagus pieces for a few minutes.
Add in the avocado sauce and toss to combine.
Avocado Pasta with Asparagus and Peas
- 8 ounces orecchiette
- 1 pound asparagus cut into 1-inch pieces
- 1 medium ripe avocado halved and peeled with the pit removed
- 1 clove garlic peeled
- 1/4 cup nonfat plain Greek yogurt
- 1/4 cup fresh parsley leaves plus additional for garnish
- 1/4 cup fresh basil leaves plus additional for garnish
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt plus additional for cooking the pasta
- 1/4 teaspoon black pepper
- Bring a large pot of salted water to a boil. Add the pasta. About 3 minutes before the pasta is due to finish cooking to al dente (according to package instructions), add the asparagus and cook an additional 3 minutes, or until the pasta is al dente. Reserve 1 cup pasta water, drain the pasta, and set aside.
- While the pasta cooks, prepare the sauce. Add the avocado, garlic, Greek yogurt, parsley, basil, lemon juice, salt, and pepper to a food processor or blender. Process on high for 20 to 30 seconds, until smooth, stopping to scrape down the bowl as needed.
- In a large saucepan or Dutch oven, heat the olive oil over medium low. Add the green onion and cook 2 to 3 minutes, until soft. Add the arugula and peas and cook another 2 minutes, until the arugula is wilted. Remove the pan from the heat and stir in the drained pasta and asparagus. Add the avocado sauce and toss gently to combine, adding a bit of the reserved pasta water as needed if the pasta is too thick or clumping together. Taste and add additional salt and/or pepper as desired. Serve immediately.