Pasta with Tomatoes and Avocado Sauce

John called this recipe “very bright tasting,” which is about right. It almost has a pasta salad quality to it. Saw it in Runner’s World and it just looked like an easy, healthy dinner (especially now that tomatoes are getting good, finally).

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12 oz whole wheat fusilli

2 cups cherry tomatoes, halved (I used both cherry and regular because it’s what I had)

salt and pepper

1 tbsp olive oil

1/2 cup basil leaves

2 avocados

3 garlic cloves, chopped

1/4 cup lemon juice

1/4 cup Parmesan cheese

Bring salted water to a boil. Cook pasta until al dente. Drain, but reserve 1 cup pasta water.

Marinate tomatoes and basil with oil and salt.

Mash avocados with lemon juice, salt and garlic. Add pasta water and make a sauce.

Toss pasta with avocado sauce and tomato mixture. Add cheese and serve.

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Filed under pasta dishes, vegetarian

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