Creamy Avocado Fettuccine with Corn & Cherry Tomatoes

A quick, creamy avocado-basil sauce coats fettuccine with sweet corn and juicy cherry tomatoes. Brightened with lemon and finished with Parmesan for a fresh 20-minute meal.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8–10 minutes. Add the frozen corn within the last 4 minutes of cooking. When the pasta and corn are finished, drain, return to pot, and set aside.

Step 2

Wash and dry the fresh produce.

Step 3

Pick basil leaves off the stems and place in the blender. Reserve several leaves for garnish.

Step 4

Juice the lemon into the blender.

Step 5

Halve avocado and remove pit; scoop the flesh into the blender.

Step 6

Peel the garlic and add to the blender.

Step 7

Finely grate Parmesan and add to the blender along with the olive oil, salt, and pepper.

Step 8

Blend the ingredients until smooth, 30–60 seconds.

Step 9

Add the sauce from the blender into the pot with the pasta and corn; stir to combine.

Step 10

Halve the grape tomatoes and add to the pasta; stir once more to combine.

Step 11

Divide the pasta mixture between bowls, garnish with reserved basil, and enjoy!