|1 box (340 g)||Italpasta Gluten Free Spaghetti|
|2 tbsp (30 mL)||Italpasta Extra Virgin Olive Oil|
|2||garlic cloves minced|
|1||small red onion thinly sliced|
|3/4 cup (175 mL)||chopped snap peas|
|1||ripe avocado sliced|
|3 tbsp (45 mL)||toasted pine nuts|
|salt and pepper|
- Cook Italpasta Gluten Free Spaghetti in a large pot of boiling salted water until just al dente, 6 minutes.
- Heat oil in a large non-stick skillet over medium heat. Add the garlic, onion and snap peas; cook for 3 minutes or until slightly softened.
- Drain pasta and reserve 1 cup pasta water. Add avocado, pasta and pasta water to the skillet, cook for 2-3 minutes until avocado is heated through and begins to thicken the sauce. Season with salt and pepper. To serve, sprinkle the pasta with toasted pine nuts.
Tip: Avocado is an excellent source of monounsaturated fats.
Calories per serving: 467, Fat 17.8 g, Cholesterol 0 mg, Sodium 388 mg, Carbohydrates 74 g, Fibre 4 g, Sugar 1.2 g, Protein 5.6 g
- One serving contains 7% of the %DV of Vitamin C.