Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| 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
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- 2 Tbsp Olive oil
- ¼ Cup Sherry wine vinegar
- ½ Cup Fresh basil, chopped
- ½ Cup Green onions, chopped
- 1 Cup Sweet green pepper, diced
- 1 ¼ Cups Sundried tomatoes, diced
- 1 medium California avocado, diced
- 1 Pound Dried fettuccine noodles (or any dried pasta)
- =
Directions
In a large bowl combine the olive oil, vinegar, basil, green onions, sundried tomatoes, and half of the California avocado.
Toss ingredients well so they are evenly coated with the oil and vinegar.
Cook pasta in boiling water for 6 minutes or until "al dente."
Drain pasta and pour in salad bowl with the other ingredients while the pasta is still hot.
Toss together and serve immediately, using the remaining California avocado as a garnish on top of the pasta.
Serving Suggestions
Serve with 2-3 oz of lean meat and additional steamed vegetables for a complete main meal.