Tomato Penne With Avocado Recipes
TOMATO PENNE WITH AVOCADO
Get all five of your 5-a-day in this mildly spiced, healthy pasta dish. It's rich in iron, fibre and vitamin C as well as being low-fat and low-calorie
Provided by Sara Buenfeld
Categories Dinner, Supper
Time 30m
Number Of Ingredients 14
Steps:
- Cook the pasta in salted water for 10-12 mins until al dente. Meanwhile, heat the oil in a medium pan. Add the sliced onion and pepper and fry, stirring frequently for 10 mins until golden. Stir in the garlic and spices, then tip in the tomatoes, half a can of water, the corn and bouillon. Cover and simmer for 15 mins.
- Meanwhile, toss the avocado with the lime juice and zest, and the finely chopped onion.
- Drain the penne and toss into the sauce with the coriander. Spoon the pasta into bowls, top with the avocado and scatter over the coriander leaves.
Nutrition Facts : Calories 495 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 26 grams sugar, Fiber 18 grams fiber, Protein 15 grams protein, Sodium 0.4 milligram of sodium
PASTA SALAD WITH CHICKEN, AVOCADO AND TOMATO
Summery, colorful, delicious. Perfect for entertaining, packing for an office lunch, picnics, you name it.
Provided by Katie Workman
Categories Side Dish
Time 20m
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions, cooking them until past the al dente stage, and in fact nicely tender, so that far end of the recommended cooking time, plus an extra minute. Drain, and rinse quickly with cool water.
- While the pasta is cooking, in a large bowl combine the olive oil, lime juice, scallions, bell pepper, cilantro (if using) and salt and pepper. Once you have drained and rinsed the pasta, add it to the bowl with the dressing and toss to coat well. Allow it to sit for about 5 minutes.
- Add the chicken, avocado and tomatoes and toss to combine everything. Taste and adjust the seasonings as needed. Transfer to a serving bowl.
Nutrition Facts : Calories 446 kcal, Carbohydrate 30 g, Protein 28 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 60 mg, Sodium 74 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving
CAPRESE PASTA SALAD (WITH AVOCADO!)
This will be one of the tastiest pasta salads you've tried! It's packed with mini pasta, fresh mozzarella pears, fresh tomatoes, fresh basil, fresh avocados and a tasty balsamic glaze. In other words lots of fresh exciting flavors here!
Provided by Jaclyn
Categories Side Dish
Time 25m
Number Of Ingredients 12
Steps:
- Cook pasta in boiling salted water according to directions on package. Drain and let cool completely.
- In a food processor pulse 1 cup basil leaves, parmesan, pine nuts, and garlic until minced. Pour in olive oil and process until everything is finely minced. Season with salt and pepper to taste.
- Add pasta and tomatoes to a salad bowl. Pour basil (pesto) mixture over pasta and tomatoes and toss to evenly coat.
- Add in avocados, mozzarella, basil (set some aside to garnish over top if desired), and pour in balsamic vinegar and toss just lightly.
- Serve immediately with more balsamic vinegar and parmesan if desired.
Nutrition Facts : Calories 406 kcal, Carbohydrate 37 g, Protein 14 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 234 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
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- While the pasta is cooking, place the avocado, olive oil,parmesan cheese, garlic, cilantro, and lime juice in a blender or food processor and blend well. You can leave it chunky or process it until it's creamy.
- Toss the pasta with the avocado sauce. Season with salt and pepper to taste and top with parmesan or romano cheese, if desired. Enjoy!
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- In a large pot, cook pasta according to package directions, to al dente. Drain. Transfer pasta back into pot and set aside. Do not rinse.
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- Add pasta to a large bowl. Then add the avocado sauce to the pasta and stir to blend well. The pasta will warm the sauce slightly, or you can heat over low heat on the stove until desired temperature (this pasta can also be eaten cold).
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- Preheat oven to 425° F. Toss the tomatoes with a couple glugs of olive oil and a good sprinkle of salt and pepper on a large baking sheet. Roast for 20 minutes, tossing with a spatula once during the cook time, until they are spotty brown, soft, and the juices have just started to release.
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