Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
102
High
Nutrition per serving
Calories1282.2 kcal (64%)
Total Fat42.6 g (61%)
Carbs194.6 g (75%)
Sugars10.8 g (12%)
Protein35.3 g (71%)
Sodium1592.9 mg (80%)
Fiber20.6 g (74%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
½ cupgrape tomatoes
1 tablespoonextra-virgin olive oil
plus extra for drizzling
kosher salt
black pepper
freshly ground
½ teaspoonred pepper flakes
plus more to taste
8 ozshort pasta
such as rotini or penne
1.5avocados
ripe
1juice of lemon
½ cupfresh basil leaves
3cloves garlic
½ cupfresh spinach
or arugula
Flaky sea salt
for garnish
Water
to thin sauce
Instructions
Step 1
Roast tomatoes or leave them fresh - to roast, slice grape tomatoes in half, place them cut side up on a lined baking sheet and drizzle with olive oil. Season with s&p, and red pepper flakes. Toss. Roast for 10-15 minutes at 400 degrees.
Step 2
Bring a large pot of salted water to a boil, add the pasta, and cook until al dente according to instructions on package.
Step 3
THE SAUCE - toss avocado flesh, lemon juice, basil, garlic, 1 tbsp olive oil, 1/4 cup water, kosher salt, black pepper, and red pepper flakes to taste into your blender Blend and adjust seasoning as needed (more 🍋 for brightness, 🌶 flakes for spice, salt and pepper — if sauce is too thick, feel free to add a splash or two more water to thin to your desired saucy consistency)
Step 4
Drain pasta. Mix in avocado cream sauce. toss in the tomatoes, and spinach/arugula. Top with extra tomatoes, flaky salt, pepper, red pepper flakes and olive oil. Serve immediately or chilled
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