Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
693
Calories
14g
Protein
37g
Fat
84g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| 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
- =
- 250 grams cherry tomatoes
- 1 ripe California avocado
- 500 grams penne pasta
- 1 tsp red chilli (chopped)
- 8 basil leaves
- 2 cloves garlic (finely chopped)
- 2 Tbsp virgin olive oil
- =
Directions
1
cut cherry tomatoes in half
2
place in a pre-heated oven 180C
3
place skin side up in baking tray
4
cover with 1 tbsp olive oil and season with salt and black pepper
5
prepare pasta by boiling
6
bake tomoatoes for 10 to 15 minutes until soft
7
cube the avocado
8
add garlic, chilli and basil leaves to tomatoes to mix with the oil that the tomatoes have been cooking in
9
add to pasta and serve with crusty bread
Recipe sourced from
fandom