Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
731
Calories
15g
Protein
40g
Fat
78g
Carbs
What these numbers assume — 10 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 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Walnut | 1 walnut half (4g) | 26 |
| 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
- =
- 2 Tbsp olive oil
- ½ Cup sundried tomatoes
- ¼ Cup sherry wine vinegar
- 2 Tbsp chopped walnuts
- ½ Cup fresh chopped basil
- 1 whole California avocado, diced
- 2 Tbsp chopped green onions
- 1 Pound dried fettuccine noodles (If unavailable, use any dried pasta)
- ¼ Cup diced green bell pepper
- =
Directions
1
In a large bowl combine the olive oil, vinegar, basil, green onions sundried tomatoes, walnuts and half of the California avocado.
2
Toss ingredients well so they are evenly coated with the oil and vinegar.
3
Cook pasta in boiling water for 3 minutes or until "al dente."
4
Drain pasta and pour into salad bowl with other ingredients while pasta is still hot.
5
Toss all ingredients and serve immediately using the remaining California avocado as garnish on top of the pasta.
Recipe sourced from
fandom