Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
435
Calories
6g
Protein
36g
Fat
30g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Green Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 tsp olive oil
- 1 Cup diced green peppers
- ¼ Cup white wine vinegar
- ½ Cup chopped fresh basil
- 1 ¼ Cups sundried tomatoes, diced
- ½ Cup chopped green onion
- 1 California Avocado, diced
- 1 Pound dried fettuccine
- =
Directions
1
In a large bowl, combine the olive oil, peppers, vinegar, basil, green onions, sundried tomatoes and half of the California avocado.
2
Toss ingredients together well so they are evenly coated with the oil and vinegar.
3
Cook pasta in boiling water for 6 minutes or until "al dente."
4
Drain pasta and pour into salad bowl with the other ingredients while the pasta is still hot.
5
Toss together and serve immediately, using the remaining California avocado as a garnish on top of the pasta.
Recipe sourced from
fandom