Avocados > Diabetic > Pasta > Fettuccine with Avocado >
Fettuccine with Avocado
1/4 C sherry wine vinegar
1/2 C fresh basil, chopped
1/2 C green onions, chopped
1 C sweet green pepper, diced
1-1/4 C sun dried tomatoes, diced
1 medium avocado, diced
1 LB fettuccine pasta
In a large bowl, combine olive oil, vinegar, basil, green onions, sun dried tomatoes and half the avocado. Toss ingredients well to evenly coat with the oil and vinegar. Cook the pasta in boiling water for about six minutes (or until "al dente"). Drain pasta; pour into a salad bowl with the other ingredients while pasta is still hot. Toss together; serve immediately. Use the remaining avocado as a garnish on top of the pasta.
Serving suggestions: Serve with 2 to 3 ounces of lean meat and additional steamed vegetables for a complete main meal.
Nutrition information per serving (1/2 cup): 402 calories, 11g fat, 1.6g saturated fat, 1.6g polyunsaturated fat, 6.7g monounsaturated fat, 0mg cholesterol, 20mg sodium, 66g total carbohydrate, 4g dietary fiber, 7g sugars, 12g protein. Diabetic Exchange: 3 bread, 1 vegetable, 2 fat.
*Recipe derived from the California Avocado Commission.
Food Fare Culinary Collection: Avocados
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map