Recipe: Avocado Pasta

First, can I just say how much I loath this new format??!! When I log on I can't even see my blog, it shows me goofy charts and percentages of how many page views I have, how many comments, etc. Just go to my page! Why doe these sites always have to mess things up?

OK, on to the recipe. I've never made this before, but my sister-in-law swears to me it is tasty. She said my nephew loved it so I am hoping my boys enjoy it as well. I'm getting ready to start making this so I'll report back with the kid approved results later!

Ingredients
1-2 ripe avocados
1/2 lemon, juiced
lemon zest
1 clove garlic
1/2 tsp salt
1/4 cup of fresh basil
2 tbsp olive oil
6oz whole wheat pasta

Directions
1. Cook pasta until al dente, drain. I'm using thin whole wheat spaghetti, but you could use any type pf pasta.

2. Place garlic, olive oil and lemon juice into food processor and process until smooth (I do not have a processor so I am using my Magic Bullet). Add in pitted avocado, salt, pepper and basil and process until smooth and creamy.

3. Pour sauce onto pasta and toss well to coat. Serve immediately. This dish doesn't reheat well due to the avocado.

This makes two servings. I'm increasing everything a little to make enough for our family, however I do not want leftovers since it doesn't keep very well.

Avocado is a great alternative for cream based pastas. In fact, I use avocado in place of mayo on my sandwiches. True, avocados are high in fat, but it is healthy fat!They are also high in fiber (about 10 grams), Vitamin C, Vitamin K and Folate.

Update: I made this, it was a hit!! I would recommend using two cloves of garlic. I only used one clove and it just wasn't enough for our liking. My sister-in-law made this dish for our Mother's Day Brunch and she used a great little noodle called bucatini. This is on my favorite list!