June 01, 2016
Fresh Tomatoes, Lunch, Main Dish,
Side Dishes, Pasta, Fruit, Avocado, Tomato, Italian, Mediterranean, North American, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Ladies Luncheon, Potluck, Weeknight Meals, Hand Mix/Whisk, Stove Top, Kosher, Low Cholesterol, Non-Dairy, Vegetarian more
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"Another recipe gem from my grandparentsdotcom Newsletter excerpted from Betty Crocker’s FAST FROM SCRATCH COOKBOOK - "Ready to eat in 15 min flat, this light & healthy angel hair pasta recipe is replete w/juicy tomato, fragrant basil & creamy avocado." The beauty of this recipe & others like it is the versatility. It can be a main-course or a side-dish. It can be family-friendly or company-worthy. To make it more veggie-rich, consider adding bell pepper, mushrooms & even black olives. To enrich it w/protein, consider adding 1 cup of shredded cooked chicken, 1/2 pd cooked shrimp or Parmesan cheese. In other words, make it your own & then ENJOY!"
Cook & drain pasta as directed on pkg. Set aside.
In a 3-qt saucepan, heat oil over med heat. Cook garlic in oil about 5 min (stirring occ) until tender but not brown. Remove from heat. Stir in basil, avocado & tomatoes.
In lrg serving bowl, gently toss vegetable mixture w/cooked pasta. Sprinkle w/salt & pepper.
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A simple yet flavorful dish that’s both easy to make and wonderful to eat.
I scaled back for 1 serve using 80 grams of thin spaghetti instead of angel hair pasta as that is what I had on hand and used a full tomato and a mini avocado. I cooked my garlic to a brown crispy flavour as when I use local garlic like this it turns into garlic crisps and in a dish is so delicious and I also cooked up the diced up skin for a few minutes before I added the tomato flesh and avocado and some of the pasta water before adding the cooked pasta and the end result with a little garlic bread on the side was one very delicious dinner twissis made for For Your Consideration tag game on FF&FF.
I chose this recipe for its delicious ingredients of course but also for its ease in preparation. I lightly sauteed the garlic and tomatoes on med-low heat for only a few minutes. Then tossed the cooked pasta with the garlic, tomatoes and olive oil in a prep bowl. Transferred to a serving platter and arranged avocado slices, fresh basil from garden, and finished with freshly grated asiago, another squirt of olive oil, s/p. I wouldn't recommend heating the avocado as it'll only turn to mush. Besides, the avocado will warm up with the heat of the pasta. I also drizzled a small amount of dark balsamic vinegar on the avocado to stop them from turning brown. Served with roasted small whole carrots. Made for FTT.