Fettuccine with California Avocado

Fettuccine with California Avocado Recipe - A Delicious American Dish

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 6 minutes | Servings: 4

Introduction

Fettuccine with California Avocado is a delicious and nutritious pasta dish that is perfect for a quick and easy meal. The creamy texture of the avocado pairs perfectly with the tangy sun-dried tomatoes and fresh basil, creating a flavorful and satisfying dish.

History

This recipe is a modern twist on traditional pasta dishes, incorporating the creamy and nutritious California avocado for added flavor and texture. Avocados have been used in cooking for centuries, but this particular combination of ingredients is a more recent innovation.

Ingredients

2 tbsp olive oil
0.25 cup sherry wine vinegar
0.5 cup fresh basil, chopped
0.5 cup green onions, chopped
1 cup sweet green pepper, diced
1.25 cup sun-dried tomatoes, diced
1 medium california avocado, diced
1 lb (454 g) dried fettuccine noodles (or any dried pasta)

How to prepare

In a large bowl, combine the olive oil, vinegar, basil, green onions, sun-dried tomatoes, and half of the California avocado.
Toss the ingredients well to ensure they are evenly coated with the oil and vinegar.
Cook the pasta in boiling water for 6 minutes or until it is "al dente".
Drain the pasta and pour it into the salad bowl with the other ingredients while it is still hot.
Toss everything together and serve immediately, using the remaining California avocado as a garnish on top of the pasta.
Serving suggestions: serve with 2-3 oz (85 g) of lean meat and additional steamed vegetables for a complete main meal.

Variations

Add cooked chicken or shrimp for a protein boost.
Use different types of pasta, such as whole wheat or gluten-free.
Add other vegetables, such as spinach or mushrooms, for extra flavor and nutrients.

Cooking Tips & Tricks

Be sure to cook the pasta "al dente" to ensure that it is not overcooked and mushy.

- Toss the ingredients together while the pasta is still hot to allow the flavors to meld together.

- Use ripe avocados for the best flavor and texture in this dish.

Serving Suggestions

Serve this dish with a side of lean meat or protein for a complete meal. You can also add steamed vegetables or a side salad for added nutrition.

Cooking Techniques

Boil the pasta according to package instructions.

- Chop and dice the vegetables and avocado as directed.

- Toss all the ingredients together in a large bowl before serving.

Ingredient Substitutions

Use any type of pasta you prefer.

- Substitute another type of vinegar for the wine vinegar.

- Use dried basil if fresh basil is not available.

Make Ahead Tips

You can prepare the ingredients ahead of time and toss them together with the hot pasta just before serving. This dish is best enjoyed fresh.

Presentation Ideas

Garnish the dish with additional fresh basil leaves or a sprinkle of grated Parmesan cheese for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. A side of garlic bread or a simple green salad would also complement the flavors nicely.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of this dish contains approximately 400-500 calories, depending on the portion size and any additional ingredients added.

Carbohydrates

This dish is a good source of carbohydrates, providing energy for your body. The pasta and vegetables in this recipe contribute to the carbohydrate content.

Fats

The California avocado in this recipe is a healthy source of monounsaturated fats, which are beneficial for heart health. The olive oil also adds healthy fats to the dish.

Proteins

This dish is not particularly high in protein, but you can easily add some lean meat or protein-rich ingredients to make it a more balanced meal.

Vitamins and minerals

The California avocado is a great source of vitamins and minerals, including potassium, vitamin K, and folate. The sun-dried tomatoes also provide a good amount of vitamins A and C.

Alergens

This recipe contains gluten from the pasta, and it may also contain sulfites from the sun-dried tomatoes. Be sure to check for any other allergens in the ingredients you use.

Summary

Overall, this dish is a good source of healthy fats, vitamins, and minerals, but it is relatively low in protein. It is a great option for a vegetarian meal or a side dish.

Summary

Fettuccine with California Avocado is a delicious and nutritious pasta dish that is easy to make and full of flavor. With the creamy avocado, tangy sun-dried tomatoes, and fresh basil, this dish is sure to become a new favorite in your recipe rotation. Enjoy it as a main meal or a side dish for a complete and satisfying meal.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Fettuccine with California Avocado. It was many years ago, back when I was just a young woman with a passion for cooking and a love for trying new and exotic dishes. I had always been a fan of Italian cuisine, but this recipe added a unique twist with the addition of creamy, ripe avocados from California.

I had just moved to a new city and was eager to explore the local food scene. One day, while browsing through a quaint little bookstore, I came across a cookbook that caught my eye. It was filled with recipes from all over the world, each one more mouthwatering than the last. As I flipped through the pages, one in particular stood out to me - Fettuccine with California Avocado.

I had never thought to pair avocados with pasta before, but something about the combination intrigued me. The recipe called for ripe California avocados, garlic, lemon juice, Parmesan cheese, and of course, fettuccine noodles. It seemed simple enough, but I could already imagine the rich, creamy texture and vibrant flavors that would come together in each bite.

I purchased the cookbook and rushed home to try out the recipe. I carefully followed each step, slicing the avocados, mincing the garlic, and boiling the pasta until it was al dente. As I mixed everything together in a large bowl, the aroma of garlic and lemon filled the air, making my mouth water in anticipation.

Finally, it was time to taste my creation. I twirled a forkful of fettuccine around and took a bite. The flavors exploded in my mouth - the creamy avocado, the zesty lemon, the sharp Parmesan cheese. It was like nothing I had ever tasted before, a perfect balance of richness and freshness that left me craving more.

From that day on, Fettuccine with California Avocado became a staple in my cooking repertoire. I would make it for family gatherings, dinner parties, and lazy Sunday meals at home. Each time, it would receive rave reviews, with everyone asking for the recipe so they could try it themselves.

Over the years, I have made a few tweaks to the original recipe, adding a splash of white wine or a handful of cherry tomatoes for a burst of sweetness. But the essence of the dish remains the same - simple, yet elegant, with the creamy avocado taking center stage.

I often think back to that fateful day in the bookstore, when I first discovered this recipe that would become a beloved favorite in my kitchen. It reminds me of the power of trying new things, of stepping out of your comfort zone and embracing unexpected flavors and combinations.

So here I am, years later, still making Fettuccine with California Avocado and sharing it with those I love. It's a dish that brings me joy and satisfaction every time I make it, a reminder of the endless possibilities that come from a little experimentation and a lot of love for good food.