Let me start out by saying that I LOVE pasta! I could eat it just about every day of the week. So this summer in an attempt to find quick, easy and somewhat healthy lunches I started trying out some new pasta dishes that have my other current indulgence, avocados.
As a bonus, this recipe is a one pot dish which is my favorite kind (fewer dishes to do afterward) and only takes about 20-25 minutes. So let’s get started.
Smash the garlic and pull off the garlic skin. Now throw it out or move it far away from your garlic! No one wants to eat the garlic skin since it sticks to everything.
Take your 6 cloves of garlic and mince them. (mincing is just a fancy word for cutting the garlic into tiny pieces.)
Have your 4 tbsp of olive oil, 4 tsp flour, a pinch of salt and 2 1/2 cups of water measured out and ready to go.
The next part goes quickly and if it isn’t done quickly your garlic might burn. Yuck!
Place the pot over medium heat and add 2 tbsp of olive oil. Wait for this to heat. You can test the pot by wetting your hand with a little bit of water and splashing some into the pot. If it makes a crackling/sizzling sound then you are good to go!
Now is the time to add that garlic and a pinch of salt. (Tip: the salt helps bring out the garlic flavor.) Cook until the garlic becomes fragrant about 15 seconds.
Add in the 4 tsp of flour and whisk until it’s combined with the oil and garlic. (You shouldn’t see any lumps! If you do, add a little bit of water until it is all one consistency.)
Add the 2 1/2 cups of water then give it a quick stir to combine all the ingredients. Then bring the water to boil. The water may look a tiny bit foggy or yellow depending on the olive oil you used but that is normal.
While you are waiting for the water to boil measure out the 2 1/2 cups of pasta ( I like to use the Barillia plus bowtie or a penne, something a little more sturdy, but you can use any pasta.) and get ready to start dicing away (dicing– essentially you are cutting in this case vegetables into small cubes).
Remove the pit from the 2 avocados by putting the knife in it and twist it out. However, if it is an extremely ripe avocado the pit will just twist out using your hands.
Dice the avocados. Make sure there aren’t a bunch of dark brown spots otherwise your avocado might be over ripe and not good.
Dice 1 1/2 cups of tomatoes.
Add 2 1/2 cups of pasta and stir. Lower heat to medium-low so the pasta is at a simmer. (Simmer– to keep the water close to boiling, meaning it boils every once in awhile not constantly)
Look at the time on your pasta box and plan for it to take an extra 3-5 minutes to cook. This pasta takes 13-15 minutes or cook until most of the water dissolves and the pasta is tender.
While the pasta is cooking chop the fresh cilantro so you have a total of 1 tbsp when you are done.
(Cilantro is strong and I find I only like a little bit but feel free to add more if this is an herb you love! If you don’t like cilantro you can exclude it from the recipe and add some parsley or your favorite herb.)
Finely grate 1 cup of parmesan cheese plus a little extra for garnish.
Once the pasta is cooked remove the pot from the heat. If you want to add a protein to this dish, like grilled chicken, then I recommend adding it at this time otherwise carry on.
Add the 1/2 of a lime juiced, 1 tsp of salt, tomatoes, avocados, parmesan cheese, and cilantro to the pot.
Stir until all ingredients are combined.
Now go and enjoy some of the flavors of guacamole in a pasta dish!
* This dish serves 4 people as a main dish or 7 – 8 people as a side dish.
Scroll down and click on the printable recipe to get your own copy.
This is a one pot creamy pasta dish.
- 6 cloves of minced garlic
- a pinch of salt
- 4 tbsp olive oil
- 4 tsp flour
- 2 1/2 cups water
- 2 1/2 cups bow tie pasta
- 2 diced avocados
- 1 1/2 cups of diced tomatoes
- 1 cup of finely grated parmesan cheese
- 1/2 of a lime, juiced
- 1 tbsp chopped cilantro
Bring a 2 quart pot to a medium heat.
Add the 4 tbsp of olive oil to the pot.
Once the pot is hot add the minced garlic and a pinch of salt. Cook until fragrant about 30 seconds.
Add the 4 tsp of flour and whisk until combined with no lumps.
Pour 2 1/2 cups of water into the pot, lightly salt the water, and stir.
Bring water to boil, add the pasta and simmer.
Stir pasta frequently until most of the liquid has evaporated about 13-15 minutes.
Add the parmesan cheese, tomatoes, avocado, lime juice, and cilantro to the pot. Stir until just combined
* If you don't like cilantro feel free to substitute with a different herb such as parsley.
* This recipe can feed 7-8 adults as a side dish.