Ingredients
- 6 ounces fettuccine pasta
- ¼ cup red bell pepper, diced
- ¼ cup sun dried tomatoes, chopped
- 1 teaspoon fresh squeezed lime juice
- 1 clove shallot, diced
- 1 large avocado, cubed
- 2 tablespoons flat-leaf parsley, finely chopped
- 7 large fresh basil leaves, julienned
- 2 tablespoons walnuts, chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- ¼ teaspoon salt and pepper, each
Instructions
- Bring a large pot of well salted water to a boil. Add the fettuccine to the pot and cook according to directions, about 7 minutes.
- In a medium bowl, gently combine all ingredients, but set aside half the avocado. When ready, use tongs or pasta spoon to lift cooked fettuccine directly from pot to the avocado mix and gently coat pasta with mix. Plate and top with remainder of cubed avocado.
MY NOTES
NUTRITION
Serving: 1g | Calories: 530kcal | Carbohydrates: 46g | Protein: 10g | Fat: 38g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 52mg | Potassium: 1176mg | Fiber: 12g | Sugar: 8g | Vitamin A: 784IU | Vitamin C: 47mg | Calcium: 74mg | Iron: 3mg
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