Italian Goes Green: Creamy Avocado Fettuccine
Serving Size / Yield
- 1 lb. fettuccine
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 3 Tbs. olive oil plus more for cooking
- 1/2 tsp. salt
- 2 avocados, halved, peeled, seeded
- 1/2 C basil
- 1 C cherry tomatoes, halved
- 1 C mushrooms
- Grated Parmesan cheese
Prepare pasta as directed on package. Drain when finished.
In a food processor, add garlic, lemon juice, olive oil and salt. Pulse until smooth. Add avocado and basil and continue pulsing until creamy texture is reached.
In a skillet, heat up olive oil for cooking and add tomatoes and mushrooms. Cook for 5 minutes, or until mushrooms reach a light brown color.
Pour sauce over hot pasta and toss to coat. Add cherry tomatoes and mushrooms to pasta. Top with Parmesan cheese, lemon zest and black pepper and serve.