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Diabetes Forecast

The Healthy Living Magazine

Spaghetti With Creamy Avocado Pesto and Roasted Tomatoes

Learn More about Eat Well America

Per Serving

Spaghetti With Creamy Avocado Pesto and Roasted Tomatoes

Makes: 9 servings
Serving Size: 1 1/4 cups
Calories 295
Fat 11 g
Saturated Fat 2.1 g
Trans Fat 0 g
Carbohydrate 43 g
Fiber 9 g
Sugars 3 g
Cholesterol 5 mg
Sodium 270 mg
Potassium 365 mg
Protein 10 g
Phosphorus 185 mg
Choices: Starch 2.5, Carbohydrate 0.5, Fat 1.5
  • Makes: 9 servings
  • Serving Size: 1 1/4 cups
  • Prep and Cook Time: 30 minutes

Ingredients

16 oz. grape tomatoes, halved
3 Tbsp. extra virgin olive oil, divided use
5/8 tsp. salt
16 oz. spaghetti
1 1/2 tsp. minced garlic (2 to 3 cloves)
1/2 lemon, juice only (about 2 tablespoons)
2 ripe avocados, halved, pitted, and peeled
1/2 cup fresh basil leaves
1/2 cup grated Parmesan cheese, divided use

Directions

  1. Preheat the oven to 400ºF (and start the Brussels sprouts now, if you are serving them). In a medium bowl, toss the tomatoes with 1 tablespoon oil and 1/8 teaspoon salt.
  2. Spread the tomatoes on a baking sheet and roast them for 20 minutes, tossing once halfway through. Cook the spaghetti according to the package directions in salted water until it is al dente.
  3. Meanwhile, in a food processor or blender, puree the garlic, lemon juice, and 2 tablespoons oil until smooth. Add the avocados, basil (reserve 5 basil leaves to slice thinly and serve on top of the pasta, if desired), and 1/2 teaspoon salt and blend until creamy.
  4. In a large bowl, combine the spaghetti, the avocado sauce, and 1/2 of the cheese. Top the pasta with the tomatoes (do this at the table if you have picky eaters), and season it with freshly ground black pepper to taste. Serve it immediately, topped with extra cheese, if desired.

Do Ahead or Delegate: Halve the tomatoes, cook the spaghetti, and toss with a little oil to prevent sticking, peel the garlic, juice the lemon, and grate the cheese, if necessary.

Flavor Booster: Serve it with crushed red pepper flakes, and top the pasta with 1/2–1 teaspoon lemon zest.

Tip: The easiest way to get the flesh out of an avocado is to slice it in half lengthwise, remove the pit, and scoop out the flesh with a large spoon.

 
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