Creamy avocado pasta with roasted tomatoes and shrimp
I just ate this and I'm dead of deliciousness.
link: http://pinterest.com/pin/559290847444232857/
The original recipe as written:
prep time: 10 minutes
cook time:1 hour 10 minutes
INGREDIENTS
10 - 12 small Campari tomatoes, quartered
3 - 4 tbsp olive oil
4 servings of fettuccine noodles
2 ripe avocados, seed and skin removed
2 garlic cloves, peeled
1/2 tsp salt
2 tbsp lemon juice
1/4 cup pine nuts
grated fresh Parmesan cheese
salt and cracked black pepper to taste
Preheat oven to 300 ºF.
Wash and quarter the tomatoes. Place on a baking sheet lined with parchment paper. Drizzle with 1 - 2 tbsp olive oil, just enough to make the tomatoes glisten. Bake for 1 hour in the oven.
Ten minutes before tomatoes are finished, fill a large pot with water and a sprinkle of salt. Bring to a rapid boil. Add the dry fettuccine to the water and cook until al dente.
While the pasta is boiling, add 2 tbsp olive oil, avocado, garlic, salt and lemon juice to a food processor. Pulse until the ingredients are smooth and creamy.
Strain the pasta, and combine with the sauce in a large bowl, until all the pasta has been covered.
Add the roasted tomatoes, sprinkle with Parmesan cheese and pine nuts. Add some salt and black pepper to taste.
______________
I reduced the olive oil a touch, and added some sautéed shrimp.
Toast those pine nuts a bit too.
A beautiful serving was about 540 calories and just the BOMB.
link: http://pinterest.com/pin/559290847444232857/
The original recipe as written:
prep time: 10 minutes
cook time:1 hour 10 minutes
INGREDIENTS
10 - 12 small Campari tomatoes, quartered
3 - 4 tbsp olive oil
4 servings of fettuccine noodles
2 ripe avocados, seed and skin removed
2 garlic cloves, peeled
1/2 tsp salt
2 tbsp lemon juice
1/4 cup pine nuts
grated fresh Parmesan cheese
salt and cracked black pepper to taste
Preheat oven to 300 ºF.
Wash and quarter the tomatoes. Place on a baking sheet lined with parchment paper. Drizzle with 1 - 2 tbsp olive oil, just enough to make the tomatoes glisten. Bake for 1 hour in the oven.
Ten minutes before tomatoes are finished, fill a large pot with water and a sprinkle of salt. Bring to a rapid boil. Add the dry fettuccine to the water and cook until al dente.
While the pasta is boiling, add 2 tbsp olive oil, avocado, garlic, salt and lemon juice to a food processor. Pulse until the ingredients are smooth and creamy.
Strain the pasta, and combine with the sauce in a large bowl, until all the pasta has been covered.
Add the roasted tomatoes, sprinkle with Parmesan cheese and pine nuts. Add some salt and black pepper to taste.
______________
I reduced the olive oil a touch, and added some sautéed shrimp.
Toast those pine nuts a bit too.
A beautiful serving was about 540 calories and just the BOMB.
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Replies
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Yum! Bump!0
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BUMP!0
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Woah. Saving.0
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Nice! I came up with something almost exactly like this on my own and it IS drop-dead delicious. Only I add tons of garlic, like three cloves per dish, and I just throw cold avocado on top and add lots of cracked pepper and parmesan cheese and a squeeze of lemon, and use thin whole wheat spaghetti.
The shrimp I saute, just like you do, and the tomatoes get a quick saute, too.
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This looks awesome!0
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This is happening tomorrow.0
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Wow. I can't wait to try this!0
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That sounds great!
I have a shellfish allergy or something, but it sounds like I can omit the shrimp without it hurting anything.
Thanks for sharing!0 -
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Serious YUM!0
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I love you for sharing this recipe.0
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bump0
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bump0
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Now I need avocados.0
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must have
bumpety bump0 -
Bump0
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This is so tasty - I had chicken instead of shrimp :bigsmile:0
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On my shopping list. YUMMY!0
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Bump! Thats like 3 of my favorite foods right there ^^.0
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Bump0
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BUMP. Looks so good!!!0
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OMG BUMP!0
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YUM. Thanks for sharing.0
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Bump0
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Yumm-O! Thanks for sharing!0
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Def, going to make this0
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WOW!!!0
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Thanks!I just ate this and I'm dead of deliciousness.
link: http://pinterest.com/pin/559290847444232857/
The original recipe as written:
prep time: 10 minutes
cook time:1 hour 10 minutes
INGREDIENTS
10 - 12 small Campari tomatoes, quartered
3 - 4 tbsp olive oil
4 servings of fettuccine noodles
2 ripe avocados, seed and skin removed
2 garlic cloves, peeled
1/2 tsp salt
2 tbsp lemon juice
1/4 cup pine nuts
grated fresh Parmesan cheese
salt and cracked black pepper to taste
Preheat oven to 300 ºF.
Wash and quarter the tomatoes. Place on a baking sheet lined with parchment paper. Drizzle with 1 - 2 tbsp olive oil, just enough to make the tomatoes glisten. Bake for 1 hour in the oven.
Ten minutes before tomatoes are finished, fill a large pot with water and a sprinkle of salt. Bring to a rapid boil. Add the dry fettuccine to the water and cook until al dente.
While the pasta is boiling, add 2 tbsp olive oil, avocado, garlic, salt and lemon juice to a food processor. Pulse until the ingredients are smooth and creamy.
Strain the pasta, and combine with the sauce in a large bowl, until all the pasta has been covered.
Add the roasted tomatoes, sprinkle with Parmesan cheese and pine nuts. Add some salt and black pepper to taste.
______________
I reduced the olive oil a touch, and added some sautéed shrimp.
Toast those pine nuts a bit too.
A beautiful serving was about 540 calories and just the BOMB.0 -
That sounds yummy!0
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Sounds so delicious, will try this week. Thanks0
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