Avocado spaghetti

Avocado spaghetti

Posted by on Nov 2, 2016 in Lunch | 0 comments


  • 12 ounces spaghetti
  • 2 ripe avocados, halved, seeded and peeled
  • 1/2 cup fresh basil leaves
  • 2 cloves garlic
  • 2 tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup olive oil
  • 1 cup cherry tomatoes, halved
  • 1/2 cup canned corn kernels, drained and rinsed


  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste.
  3. With the motor running, add olive oil in a slow stream until emulsified; set aside.
  4. In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.
  5. Serve immediately

Nutrition Facts

Servings Per Container 4

Amount Per Serving

Calories 670.7

Calories from Fat 307.8

Total Fat 34.2g

Saturated Fat 4.9g

Trans Fat 0g



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