pasta with tomatoes, avocado, capers

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Fusilli with Tomatoes, Avocado and Capers

 

Recipe By :Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories : 2002-08-08 Pasta

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds ripe tomatoes (4-medium) -- core, cube (half-inch)

2 medium garlic cloves -- minced fine

2 tablespoons drained capers -- minced

2 tablespoons minced fresh cilantro leaves

3 tablespoons extra-virgin olive oil

salt

1/2 teaspoon hot red pepper rakes

1 pound fusilli

1 medium avocado

2 tablespoons lime juice

 

1. Bring 4 quarts of water to boil in large pot for cooking pasta.

 

2. Meanwhile, combine tomatoes, garlic, capers, cilantro, oil, salt to taste,

mid hot red pepper flakes in bowl large enough to hold cooked pasta. Set aside,

stirring occasion ally to blend flavors.

 

3. Add pasta and salt to taste to boiling water. While pasta is cooking, halve

avocado and remove pit. Scoop out flesh and cut into 1/2-inch cubes. Toss

avocado with lime juice in small bowl.

 

4. When pasta is al dente, drain and toss with tomato sauce. Divide pasta among

individual bowls. Spoon avocado mixture over bowls and serve immediately,

 

PER SERVING: 629 calories, 19g protein, 20g fat, carbohydrates, 8g fiber, 464mg

sodium, 14% vitamin A. 62% vitamin C

 

Source:

" Natural Health 1998-07/08 "

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Per Serving (excluding unknown items): 631 Calories; 20g Fat (28.4% calories

from fat); 17g Protein; 97g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

68mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 4 Fat; 0 Other Carbohydrates.

 

NOTES : Diced tomatoes are the backbone of this potent pasta sauce flavored with

lime juice, capers, cilantro, and avocado. To keep the avocado from turning

brown, toss it with lime juice and spoon it over the pasta just before serving.

 

Nutr. Assoc. : 1514 0 0 383 0 0 4714 0 0 0