Thinking about what to make for dinner and I find myself with some tomatoes, some avocados and I always have pasta. Don’t want to go out, don’t want to really cook a lot and I had lemons and garlic. I love avocados, its possibly my most favorite fruit yes, it is technically considered to be a fruit. I sometimes have them for breakfast , lunch and dinner . I don’t care, I love them. So for all of you avocado people this one is for you for sure. I think this whole thing took me all of 20 minutes from start to finish. I used 1/2 a box of spaghetti so I would double for 1 lb. Hate to admit it but I ate almost the whole thing by myself. It was that good! The avocado made like a creamy sauce using a little pasta water which is key . Enjoy! this is my new summer staple.
*Remember this is for 8 oz. of pasta–double up for 1 lb.
Ingredients:
recipe based on 8 oz. of any kind of spaghetti , I think spaghetti is best because of the way it holds on to the avocado. Having said that use whatever pasta you like or have in the house.
1 large ripe avocado, scooped out
1/2 clove garlic, finely chopped or grated . I finely chopped mine.
1 teaspoon fresh lemon juice
Salt and Pepper to taste
I used a handful of little plum tomatoes but you can use as much or as little tomato as you like. If using a regular tomato use 1 large tomato and I would scoop out the seeds and discard them.
Directions:
Prepare pasta according to directions. Once pasta is cooked, reserve about 1/2 cup of pasta water which you’ll definitely need to thin out sauce.
Cut tomatoes in 1/2 or 1/4 if using the little ones. If larger tomato just chop into small pieces.
Scoop out the avocado flesh into a bowl and using a fork mash into a chunky paste. (think guacamole consistency)
Add the garlic, lemon juice, salt and pepper. Mix together and taste then adjust the salt and pepper as needed.
Add the drained cooked pasta to the bowl with about 1/4 of a cup of pasta water and the tomatoes. Using tongs or spoons toss the pasta. The avocado will thin out as it coats the pasta. Add more pasta water as necessary to thin out sauce to desired consistency.
This was amazing!
Tequila Lime Orangey Chicken! yum. I love this marinade , it’s full of citrus , spicy and savory. Almost everyone has a bottle of Tequila in the pantry right? I do and I can’t remember the last time I drank it, but I do cook with it. I used gold tequila , but didn’t use a very expensive brand. Be careful with the jalapeno, use gloves. I sometimes leave a few seeds because we like it hot, but remove all seeds if you don’t like it very spicy. This marinade packs a lot of flavor. I always let it marinade overnight. It’s an easy recipe and I make it on the grill mostly in the summer, delicious cold as well used in salad the next day if you have any left over. Original recipe calls for 2 lbs. of chicken, I use the thinner chicken cutlets because I prefer them. Use whatever…
Cooking with Candi 