Delicious creamy and loaded with veggies and healthy carbs, this is the easiest and tastiest entree for a quick weekend lunch or quick weeknight dinner. Bon appetit!
Serves 2 l Difficulty: easy l Prep time: 10min l Total time: 20min
2 cups whole wheat pasta
6-8 asparagus, tough ends trimmed and cut into 1-inch pieces
1 medium ripe avocado, halved and peeled with the pit removed
1/4 cup nonfat plain Greek yogurt
1/4 cup fresh basil leaves, plus additional for garnish
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
1 cup frozen peas
Freshly grated parmesan, optional for serving
1. Bring a large pot of salted water to boil. Add pasta, and 4 minutes before the pasta is due to finish cooking (see package instructions), add the asparagus. Stop cooking when both pasta and asparagus are tender (or al dente, to your liking).
2. In a separate pot, boil water to cook peas and drain pasta/asparagus and set aside.
3. While everything is cooking, prepare the sauce. Blend the avocado, yogurt, basil, lemon juice, olive oil and salt and pepper into a blender. Process until smooth.
4. Now assemble everything together. Start by blending the avocado sauce to the pasta and cut a few basil leaves into the mix. Mix well before adding the asparagus & peas in and enjoy!