Avocado Pasta
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
377 kcal
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Course
Main Course
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Cuisine
American
Avocado Pasta
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Avocado Pasta made with avocado, Greek yogurt, lemon, and garlic. Add any of your favorite veggies or proteins for an easy, healthy meal!
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Ingredients
- 8 ounces whole wheat pasta I used orecchiette
- 1 pound asparagus tough ends trimmed and cut into 1-inch pieces
- 1 avocado halved and peeled with the pit removed, medium, ripe
- 1 clove garlic peeled
- ¼ cup Greek yogurt nonfat plain
- ¼ cup parsley plus additional for garnish, fresh leaves
- ¼ cup basil plus additional for garnish, fresh leaves
- 2 tablespoons lemon juice fresh
- ½ teaspoon kosher salt plus additional for cooking the pasta
- ¼ teaspoon black pepper ground
- 1 tablespoon extra-virgin olive oil
- 4 green onion thinly sliced (about 1/2 cup, small
- 2 cups arugula fresh
- 1 cup peas frozen
- Parmesan Cheese optional for serving, freshly grated
Instructions
- 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.
Notes
- TO STORE: Refrigerate pasta in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze pasta in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
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Serving
1(of 4), about 1 3/4 cups each
Calories
377kcal
(19%)
Carbohydrates
53g
(18%)
Protein
15g
(30%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
8g
(40%)
Cholesterol
1mg
(0%)
Potassium
687mg
(15%)
Fiber
14g
(56%)
Sugar
7g
(14%)
Vitamin A
1962IU
(39%)
Vitamin C
38mg
(42%)
Calcium
91mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Serving | 1(of 4), about 1 3/4 cups each | |
| Calories | 377kcal | 19% |
| Carbohydrates | 53g | 18% |
| Protein | 15g | 30% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 1mg | 0% |
| Potassium | 687mg | 15% |
| Fiber | 14g | 56% |
| Sugar | 7g | 14% |
| Vitamin A | 1962IU | 39% |
| Vitamin C | 38mg | 42% |
| Calcium | 91mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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