Saturday, June 11, 2011

Creamy Avocado Pasta with Baby Spinach

On a beautiful afternoon, my best friend called me asking if I would be interested in making lunch together. She found a new recipe she wanted to try and thought it would be fun to investigate it together. We've been friends since junior high school and are currently planning our dream trip to Europe together for this summer! I'm so excited I can hardly sleep. 
We love sno cones!!
Jackie picked up avocados and broccoli and headed over. She found the recipe on Pinterest
Creamy Avocado Pasta (with Baby Spinach)
         Serves 2
1 ripe avocado, pitted
1/2 lemon, juiced + zest to garnish
3 garlic cloves (you can use 1-2 if you're not a huge fan)
1/2 t. sea salt (or any kind)
handful of baby spinach
a few fresh parsley leaves (or basil)
2 T. olive oil (not really necessary to use that much)
2 servings worth of pasta (whole wheat is best)
Fresh cracked pepper, to taste
Veggies (I used broccoli, bell peppers, and squash)
Nutritional yeast (optional)
Roast Veggies: Preheat oven to 400. Rinse and cut veggies as desired and place on foil-lined baking sheet. Sprinkle with sea salt and cracked pepper, drizzle with a minimal amount of EVOO. With hands, mix up veggies to coat evenly. Bake for about 20 minutes or until tender. 
Meanwhile, make sauce: In a food processor, add garlic, lemon juice, and olive oil. Pulse a few times. Add avocado halves, baby spinach, parsley(or basil), and salt. Process until mostly smooth. I personally like a little texture.
Make pasta according to directions. When al dente, drain and combine in bowl with sauce and veggies. Top with lemon zest, nutritional yeast and black pepper if desired. Serve! 
We enjoyed refreshing water with mint sprigs and lemon with the meal. It was better than I was expecting. I wouldn't recommend re-heating it because of the avocado. I would definitely make it again! Each bite had a different taste from the veggies. It did have a strong garlic taste, but in a very good way. I would like to try it with asparagus and scallions next time. The broccoli was amazing in it. I used parsley because it's all I had. Next time I would like to try it with basil. A little of both would be good too. I'm all about using what I have on hand. It's a perfect recipe for a quick and easy meal. 
A special thanks to Jackie for the recipe!
Peace & joy,
Chef Teebs

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