Avocado Pasta with Asparagus and Peas #vegetarian #recipe

Our curtilage is home to some terribly patient tulips. 3 weeks past, the primary inexperienced stems poked simply on top of the bottom, and they’ve been waiting quietly for the air to consider continue growing since. I’ve been so much less tolerant. Despite the frigid temps, I’ve been filling our dining table with all of the spring inexperienced I will, together with this Avocado food with Peas and Asparagus. Since these days is that the initial day of spring (yay!), i made a decision it had been time to share it, though the tulips have nevertheless to bloom.

If you're involved regarding the Avocado food calories, this direction is fairly lightweight, particularly compared with normal creamy food sauces. You’ll see some fat, however it’s the healthy kind, courtesy of these dreamy avocados.

Avocado food. The creamy sauce is formed with avocado, Greek food, lemon and garlic. Add any of your favorite veggies, chicken, or bacon for a simple, healthy meal!

Also try our recipe Cabbage Fennel & Apple Slaw With Orange & Hazelnut #vegetarian #recipe

Ingredients

•  8 ounces whole wheat pasta — I used orecchiette
•  1 pound asparagus — tough ends trimmed and cut into 1-inch pieces
•  1 medium ripe avocado —  halved and peeled with the pit removed
•  1 clove garlic — peeled
•  1/4 cup nonfat plain Greek yogurt
•  1/4 cup fresh parsley leaves — plus additional for garnish
•  1/4 cup fresh basil leaves — plus additional for garnish
•  2 tablespoons fresh lemon juice
•  1/2 teaspoon kosher salt — plus additional for cooking the pasta
•  1/4 teaspoon black pepper
•  1 tablespoon extra-virgin olive oil
•  4 small green onions — thinly sliced (about 1/2 cup)
•  2 cups fresh arugula
•  1 cup frozen peas
•  Freshly grated Parmesan — optional for serving

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta. About 3 minutes before the pasta is due to finish cooking to al dente (according to package instructions), add the asparagus and cook an additional 3 minutes, or until the pasta is al dente. Reserve 1 cup pasta water, drain the pasta, and set aside.
2. While the pasta cooks, prepare the sauce. Add the avocado, garlic, Greek yogurt, parsley, basil, lemon juice, salt, and pepper to a food processor or blender. Process on high for 20 to 30 seconds, until smooth, stopping to scrape down the bowl as needed.
3. In a large saucepan or Dutch oven, heat the olive oil over medium low. Add the green onion and cook 2 to 3 minutes, until soft. Add the arugula and peas and cook another 2 minutes, until the arugula is wilted. Remove the pan from the heat and stir in the drained pasta and asparagus. Add the avocado sauce and toss gently to combine, adding a bit of the reserved pasta water as needed if the pasta is too thick or clumping together. Taste and add additional salt and/or pepper as desired. Serve immediately.

Read more our recipe Three Pepper Salad #saladrecipe #vegetarian

source : bit.ly/2Sci5Pw