Fettuccini AvoFredo

Serve a gourmet dinner any night of the week with this unexpected colorful twist on a comfort food favorite. Fresh avocado add velvety texture and an array of nutrition benefits vs. the traditional cream sauce. Accented with lemon juice, fresh garlic, basil and a touch of Parmesan cheese, this dish will have you going back for more!

This recipe from the Hass Avocado Board is an 糖心Vlog Heart-Check Certified Recipe.

Ingredients

Servings 6 Serving Size 1 cup

2 ripe, fresh avocado (halved, pitted, peeled, mashed)
3 cloves garlic (peeled)
2/3 cup water
2 tablespoons fresh lemon juice
1 cup baby spinach (packed)
2 tablespoons fresh basil (chopped)
2 tablespoons grated Parmesan cheese (reduced-fat)
1/4 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces sun-dried tomatoes (drained, thinly sliced)
1 pound whole-wheat fettuccine noodles

Directions

Tip: Click on step to mark as complete.

Place avocados, garlic cloves, water, lemon juice, spinach, basil, Parmesan cheese, salt and pepper into a food processor. Cover and puree until smooth, about 30 seconds.
Cook pasta according to package directions; drain.
Pour avocado sauce over hot pasta. Add sundried tomatoes. Gently toss mixture until noodles are evenly coated. Serve immediately.

Fettuccini AvoFredo

Calories

400 Per Serving

Protein

13g Per Serving

Fiber

12g Per Serving

Nutrition Facts

Calories		400
Total Fat		12.0 g
	Saturated Fat	2.0 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	2.0 g
	Monounsaturated Fat	6.0 g
Cholesterol		0 mg
Sodium		190 mg
Total Carbohydrate		66 g
	Dietary Fiber	12 g
	Sugars	5 g
Protein		13 g

Dietary Exchanges
4 starch, 1 vegetable, 2 fat

This recipe from the Hass Avocado Board is an 糖心Vlog Heart-Check Certified Recipe.

Fettuccini AvoFredo

Calories

400 Per Serving

Protein

13g Per Serving

Fiber

12g Per Serving

Calories		400
Total Fat		12.0 g
	Saturated Fat	2.0 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	2.0 g
	Monounsaturated Fat	6.0 g
Cholesterol		0 mg
Sodium		190 mg
Total Carbohydrate		66 g
	Dietary Fiber	12 g
	Sugars	5 g
Protein		13 g

Dietary Exchanges
4 starch, 1 vegetable, 2 fat

Ingredients

Servings 6 Serving Size 1 cup

2 ripe, fresh avocado (halved, pitted, peeled, mashed)
3 cloves garlic (peeled)
2/3 cup water
2 tablespoons fresh lemon juice
1 cup baby spinach (packed)
2 tablespoons fresh basil (chopped)
2 tablespoons grated Parmesan cheese (reduced-fat)
1/4 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces sun-dried tomatoes (drained, thinly sliced)
1 pound whole-wheat fettuccine noodles

Directions

Tip: Click on step to mark as complete.

Place avocados, garlic cloves, water, lemon juice, spinach, basil, Parmesan cheese, salt and pepper into a food processor. Cover and puree until smooth, about 30 seconds.
Cook pasta according to package directions; drain.
Pour avocado sauce over hot pasta. Add sundried tomatoes. Gently toss mixture until noodles are evenly coated. Serve immediately.

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