Guest guest Posted April 12, 2008 Report Share Posted April 12, 2008 @@@@@ Fettuccine wtih Avocado - 8 pts 2 Tbsp Olive oil 1/4 Cup Sherry wine vinegar 1/2 Cup Fresh basil, chopped 1/2 Cup Green onions, chopped 1 Cup Sweet green pepper, diced 1 1/4 Cups Sundried tomatoes, diced 1 medium California avocado, diced 1 Pound Dried fettuccine noodles, (or any dried pasta) In a large bowl combine the olive oil, vinegar, basil, green onions, sundried tomatoes, and half of the California avocado. Toss ingredients 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 in 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. Serves 6 Source: Fresh California Avocado Formatted by Chupa Babi: 04.12.08 Per Serving: 402 calories, 11g fat, 1.6g saturated fat, 1.6g polyunsaturated fat, 6.7g monounsaturated fat, 0mg cholesterol, 20mg sodium, 66g total carbohydrate, 4g dietary fiber, 7g sugars, 12g protein. Exchanges Per Servings: 3 bread, 1 vegetable, 2 fat ChupaNote: added a sprinkling of toasted walnuts and red pepper flakes. ----- Quote Link to comment Share on other sites More sharing options...
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