Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
666
Calories
24g
Protein
31g
Fat
81g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Pasta | 1 cup cooked (140g) | 220 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Red Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
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
- =
- 3 large very ripe California avocados, pitted and scooped from peel.
- 3 Tbsp freshly squeezed lime or lemon juice.
- ¾ Cup finely chopped red onion
- 3 Cups peeled, seeded, drained, and chopped ripe tomato
- 2 Cups chopped fresh basil
- Salt
- Freshly ground black pepper
- 1 Pound linguini or other dried pasta
- Fresh basil sprigs for garnish
- Freshly grated Parmesan cheese, preferably Parmiiano-Reggiano, for passing.
- =
Directions
1
In a large pot, bring 4 quarts water to a boil over high heat.
2
Meanwhile, in a mixing bowl, mash the avocado.
3
Stir in the lime or lemon juice, onion, tomato, chopped basil, and salt and pepper to taste. Set aside.
4
When the water boils, stir in 1 tablespoon salt, add the pasta, and cook until tender but still firm to the bite. Drain and transfer to a preheated bowl.
5
Quickly stir in the reserved avocado mixture.
6
Garnish with basil sprigs and serve immediately.
7
Pass the cheese at the table.
Recipe sourced from
fandom