Serves Four
This dish was inspired by our little neighborhood Italian joint called Quartino on Bleecker Street in NYC. It was the first time I tried the combination of pasta with a whipped avocado sauce and, to my surprise, it tasted great. This is my version, which works well when you are low on energy, but have good tomatoes and ripe avocados in the house. Add some spinach, and you will get your share of folate, vitamin C and other trace elements. Hope you like it as much as we do.
Ingredients:
1 lb pasta (we used Trader Joe’s GF)
3 medium-sized tomatoes
1 ripe avocado
2 cups of baby spinach
1 tablespoon goat cheese
1 tablespoon olive oil
Salt and pepper
Instructions:
Bring water in a large pot to a boil. If you use salt to cook your pasta (which is an absolute must in Italy), add it at this stage.
Cook the pasta according to instructions making sure to regularly stir the water.
In the meantime, dice the tomatoes and avocados, add goat cheese, olive oil and salt and pepper and then mix by hand.
Add the spinach to the pasta when it is al dente.
Drain it and add to the tomato and avocado sauce.
Mix up well and adjust taste.
Serve still warm.
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