Fettuccine with Tomato-Avocado Sauce
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | tablespoon |
olive oil
|
|
1 | medium |
onions
finely chopped |
|
2 | each |
garlic cloves
minced |
|
1 | each |
hot chili peppers
fresh, seeded, minced |
* |
4 | medium |
tomatoes
cut into 1/2 inch cubes |
|
¾ | teaspoon |
sea salt
fine |
|
⅛ | teaspoon |
black pepper
freshly ground |
|
½ | cup |
cilantro
chopped fresh |
|
12 | ounces |
pasta, fettuccine
made without eggs |
|
2 | medium |
avocados
ripe, peeled, stone removed, and cut into 3/4 inch cubes |
* |
3 | tablespoons |
olive oil, extra-virgin
|
|
2 | tablespoons |
lime juice
freshly squeezed |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
15 | ml |
olive oil
|
|
1 | medium |
onions
finely chopped |
|
2 | each |
garlic cloves
minced |
|
1 | each |
hot chili peppers
fresh, seeded, minced |
* |
4 | medium |
tomatoes
cut into 1/2 inch cubes |
|
3.8 | ml |
sea salt
fine |
|
0.6 | ml |
black pepper
freshly ground |
|
118 | ml |
cilantro
chopped fresh |
|
346.8 | ml/g |
pasta, fettuccine
made without eggs |
|
2 | medium |
avocados
ripe, peeled, stone removed, and cut into 3/4 inch cubes |
* |
45 | ml |
olive oil, extra-virgin
|
|
3E+1 | ml |
lime juice
freshly squeezed |
Directions
Heat the 1 tablespoon olive oil in a large skillet over medium heat.
Add the onion, garlic, and chile pepper, and cook until softened, about 5 minutes.
Add the tomatoes, salt, and pepper and cook, stirring often, until the sauce has thickened slightly, about 10 minutes.
Remove from the heat, and stir in the cilantro.
Keep warm.
Meanwhile, in a large saucepan of lightly salted boiling water, cook the noodles until just tender, about 8 minutes.
Drain well and transfer to a warmed serving bowl.
Add the tomato sauce, avocados, extra-virgin olive oil, and lime juice.
Toss to mix well, and serve immediately.