Creamy Avocado Pasta

This was soooooooo yummy!!! You get the creamy richness of a heavy, usually unhealthy sauce but it's actually very light and good for you! And it's ready in the time it takes to cook the spaghetti! We had this meat free but you could easily throw some grilled chicken or shrimp on top and it'd be great! You HAVE to try this recipe - I was so pleased with how it came out!

SALT SALT SALT SALT your pasta water!!!! You should always do it anyways but with such a simple sauce like this it's very important! Also after making the sauce, I put it in the serving bowl and added about 1/4c of the pasta cooking water to "loosen" the sauce a  bit.

Creamy Avocado Pasta

• 1 medium sized ripe Avocado, pitted
• 1/2 lemon, juiced + lemon zest to garnish
• 2-3 garlic cloves, to taste (I used 4. I had bad breath afterwards)
• 1/2 tsp salt, or to taste
• 1T dried basil, to taste
• 2 tbsp extra virgin olive oil
• 6 oz of your choice of pasta (I used spaghetti)
• Freshly ground black pepper, to taste

Directions:
1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings. 1