Rating: 4 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

Move over, pesto: You're not the only sauce worth going green for. Pureed avocado makes this dish positively irresistible. Garnish with extra basil leaves, if desired.

Recipe by Cooking Light April 2016

Gallery

Credit: Jennifer Causey Styling: Lindsey Lower

Recipe Summary test

Yield:
Serves 4 (serving size: about 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare pasta according to package directions, omitting salt and fat. Reserve 1/2 cup cooking liquid. Drain pasta.

    Advertisement
  • Combine reserved 1/2 cup cooking liquid, spinach, and next 8 ingredients (through avocado) in a food processor; process until smooth. Combine pasta and spinach mixture; toss to coat. Sprinkle with tomato and almonds.

Nutrition Facts

374 calories; fat 15.2g; saturated fat 2g; mono fat 10.1g; poly fat 2.1g; protein 10g; carbohydrates 50g; fiber 6g; iron 3mg; sodium 502mg; calcium 46mg; sugars 2g.
Advertisement