Page 126 - 28_Days_of_Clean_Eating.sanet.cd

Pasta Salad with Avocado-

Pesto Cream Sauce Vegetarian

Who knew avocados were so versatile? Here they are used to make
a decadent, creamy pasta sauce, without the bad fat associated
with conventional cream sauces. If you make this one ahead, don’t
worry if the sauce turns a bit brown from the avocados. It’s still as
delicious to eat.

On-the-Go Tip: This lunch pasta salad is great to make and take
with you. If you make it ahead, add a little warm water before serv-
ing to loosen up the sauce a bit.
12 ounces 100% whole- 1 tablespoon extra-virgin
wheat fusilli olive oil
2 avocados, coarsely chopped ¼ teaspoon salt
3 tablespoons lemon juice 1 cup chopped tomatoes
3 tablespoons Basil Pesto ½ cup freshly grated
(page 292) Parmesan cheese

1. Cook the pasta according to the package directions; drain and
rinse under cold water to cool.
2. In a food processor, combine the avocados, lemon juice, pesto,
oil, and salt; process until smooth.
3. In a large bowl, combine the pasta, tomatoes, and avocado sauce.
Sprinkle each serving with cheese.

Serves 4. Prep time: 10 minutes. Cooking time: 20 minutes. Total time: 30 minutes.

Per serving: Calories: 564 Fat: 28.6g Saturated Fat: 6.7g Protein: 19.1g
Carbohydrates: 64g Fiber: 17.9

Lunch 125