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!
I have the rotten bananas and this time of year I always have lots and lots of blueberries in the house. I was in the mood for a Bluebery Banana Bread cooked in a loaf pan that would be awesome for breakfast and late afternoon with an ice coffee. This came out looking a little brown and I was worried but once I cut into it, it was moist and sweet but not too sweet, really just the perfect combo of fruits. I used a whole pint of blueberries, and 2 mashed bananas. I actually had the bananas in the freezer , I had frozen them after they went bad last time. I removed bananas from freezer and they were very liquidy so I let them sit in the colander for a bit while I prepped the rest of the cake. They were perfectly fine though, and I highly recommend freezing bananas that have gone bad and…
Cooking with Candi 