Creamy Avocado Pasta
6 to 8 ounces whole wheat spaghettiJuice of 1 lime
2 tablespoons olive oil
1 clove garlic, minced or pressed
1 sprig fresh basil
2 small avocados, peeled and pitted (or 1 really big one!)
Salt and pepper, to taste
1/2 cup shredded Parmesan cheese, plus more for garnish
2 to 3 tablespoons sour cream (I used light)
Thinly sliced green onion, to garnish
Start cooking your spaghetti in salted water in a pot according to package directions.
In a blender or food processor, blend together the lime juice, oil, basil, avocado, s and p, cheese, and sour cream, until mostly smooth.
Drain cooked spaghetti, then put back in the pot. Toss with the creamy avocado mixture and then put in individual serving bowls (or on plates). Sprinkle with more cheese and some green onion. Serves 2 or 3.
TIP: This is probably best served right after making. Leftovers may start turning brown and might not look so appetizing. Another addition that might be good—toasted pine nuts!