Egg Pasta with Avocado and Cherry Tomatoes
A light and colorful, nutritious pasta dish that's perfect for Christmas.
Ingredients
- 8 oz egg pasta (or pappardelle)
- 4 Tbsp extra virgin olive oil (plus more)
- 2 cloves garlic (finely minced)
- ¼ tsp parsley (chopped, as desired)
- 1 ½ cups cherry tomatoes (or grape tomatoes)
- 1 large avocado (ripe, or 2 small avocados, cut into cubes)
- ⅛ tsp salt (to taste)
- ⅛ tsp pepper (to taste)
- ⅛ tsp parsley (to garnish)
Instructions
- Bring water to a boil in the pastaiola, add salt and then cook the pasta as directed on the package.
- While the pasta is cooking, put the olive oil in the skillet over medium high heat, along with the garlic and parsley.
- Turn the heat up, and add the tomatoes, cooking for just a few minutes to blister them, but not to cook them into a sauce.
- Drain the pasta, reserving the water in the pot.
- Add the pasta to the tomatoes in the skillet, with some chopped parsley, about ¼ to ½ cup (60 ml to 120 ml) of pasta water and a generous drizzle of olive oil. Toss to combine all the ingredients.
- Lastly, add the chopped avocado very gently, as we want to keep the avocado from getting creamed into the pasta.
- Serve immediately and top with more chopped parsley and grated cheese if desired.
Notes
- Use fresh, quality ingredients for the best results.
Nutrition
Serving: 1 | Calories: 434kcal | Carbohydrates: 47g | Protein: 10g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Cholesterol: 48mg | Sodium: 95mg | Potassium: 511mg | Fiber: 6g | Sugar: 3g | Vitamin A: 383IU | Vitamin C: 18mg | Calcium: 35mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Please leave a review by clicking on the RATE button above in the purple header or share a photo and tag @ChristinasCucina on Instagram!