Ingredients:
- 13 oz. 1 1/2 box of whole grain penne pasta
- 2 avocado, large, very ripe and pitted
- 2 tsp extra virgin olive oil
- 2 tsp lemon juice, freshly squeezed
- 1/2 cup Parmesan cheese*
- salt and pepper, to taste
- Brussels sprouts and asparagus
*Although the ingredients said 1/2 cup of Parmesan cheese, I probably used half of that.
Directions:
- Bring a large pot of water to boil.
- Add the pasta to the pot and cook until al dente. Do not drain the water after cooking – you need the cooking water for the sauce.
- Meanwhile, start steaming your Brussels sprouts and asparagus for about 10-15 minutes.
- In a blender, place the avocado halves, olive oil, lemon juice and Parmesan cheese.
- Pulse briefly to combine, and then stream in 1/2 – 3/4 cup of the pasta cooking water until a smooth, creamy sauce forms. Although, I did not add salt, you may go ahead and add some to your tasting, as well as pepper.
- Combine the pasta and avocado sauce.
- Serve with your side of brussels sprouts and asparagus. Enjoy!