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Diabetes Forecast

The Healthy Living Magazine

Spaghetti With Creamy Avocado Pesto

Avocados are an awesome plant-based substitute for cream, replacing cream’s saturated fat with heart-healthy monounsaturated fats. The roasted tomatoes balance the tangy and garlicky sauce with sweetness. (Thanks to Six O’Clock Scramble member and recipe tester Kathryn Howell Dalton for suggesting that addition!)

Per Serving

Spaghetti With Creamy Avocado Pesto

Makes: 9 servings
Serving Size: 1 1/4 cups
Calories 295
Fat 11 g
Saturated Fat 2.1 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
  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes

Ingredients

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

Directions

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.

  1. Preheat the oven to 400° F. In a medium bowl, toss the tomatoes with 1 Tbsp of the oil and 1/8 tsp of the salt.
  2. Spread the tomatoes on a baking sheet and roast for 20 minutes, tossing once halfway through. Cook the spaghetti according to the package directions until it is al dente.
  3. Meanwhile, in a food processor or blender, puree the garlic, lemon juice, and remaining 2 Tbsp oil until smooth. Add the avocados, basil (reserve 5 basil leaves to slice thinly and serve on top of the pasta, if desired), and remaing ½ tsp salt, and blend until creamy.
  4. In a large bowl, combine the spaghetti, the avocado sauce, and ¼ cup 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 immediately, topped with extra cheese. If desired, serve with cooked shrimp or chicken.

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

Adapted from The Diabetes Six O’Clock Scramble Meal Planner by Aviva Goldfarb.

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