Ingredients with Measurements:
- 1 pound of pasta
- 2 ripe avocados
- 1/2 cup of fresh basil leaves
- 1/4 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- 1/4 cup of olive oil
- 1/4 cup of lemon juice
- Salt and pepper to taste
- 1 cup of cherry tomatoes, halved
- 1 cup of sliced bell peppers
- 1 cup of sliced zucchini
- 1 cup of sliced mushrooms
Special equipment needed:
- Large pot for boiling pasta
- Blender or food processor
- Large skillet or wok
Step-by-step instructions:
1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. In a blender or food processor, combine the avocados, basil, Parmesan cheese, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy.
3. In a large skillet or wok, heat some olive oil over medium-high heat. Add the cherry tomatoes, bell peppers, zucchini, and mushrooms. Cook for 5-7 minutes until the vegetables are tender.
4. Add the cooked pasta to the skillet with the vegetables. Pour the avocado sauce over the pasta and toss until the pasta is coated evenly.
5. Serve the pasta hot, garnished with some extra Parmesan cheese and fresh basil leaves.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
No temperature needed.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 550
Fat: 27g
Carbohydrates: 65g
Protein: 16g
Fiber: 10g
Sugar: 6g
Substitutions for ingredients:
- You can use any type of pasta you like, such as spaghetti, linguine, or fettuccine.
- If you don't have fresh basil, you can use dried basil instead.
- Instead of Parmesan cheese, you can use any other type of hard cheese, such as Pecorino Romano or Asiago.
Variations:
- You can add some cooked chicken or shrimp to the pasta for some extra protein.
- Instead of cherry tomatoes, you can use sun-dried tomatoes for a more intense flavor.
- You can add some chopped nuts, such as pine nuts or walnuts, for some extra crunch.
Tips and tricks:
- To prevent the avocado sauce from turning brown, add the lemon juice to the blender or food processor right after blending the avocados.
- If the sauce is too thick, you can add some pasta water to thin it out.
- You can make the avocado sauce ahead of time and store it in the fridge for up to 2 days.
Storage instructions:
Store any leftover pasta in an airtight container in the fridge for up to 3 days.
Reheating instructions:
To reheat the pasta, simply microwave it for 1-2 minutes or heat it up in a skillet over medium heat.
Presentation ideas:
Serve the pasta in a large bowl or on individual plates. Garnish with some extra Parmesan cheese and fresh basil leaves.
Garnishes:
- Fresh basil leaves
- Grated Parmesan cheese
- Chopped nuts
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the avocado sauce is too thick, add some pasta water to thin it out.
- If the pasta is too dry, add some more avocado sauce or olive oil to moisten it.
Food safety advice:
- Make sure to cook the pasta and vegetables thoroughly to prevent any foodborne illnesses.
- Store any leftover pasta in the fridge and consume within 3 days.
Food history:
The origins of pasta primavera are unclear, but it is believed to have been created in the 1970s in New York City. The dish typically features a variety of fresh vegetables and a light sauce.
Flavor profiles:
This dish is creamy, tangy, and flavorful, with a hint of garlic and a fresh, herbaceous note from the basil.
Serving suggestions:
Serve this pasta dish as a main course for lunch or dinner.
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