 |
Prep and Cook time: About 25
minutes
Makes: 4 to 6 servings
Smooth avocado and crunchy sunflower seeds add varied texture to linguine in a creamy sauce.
Ingredients
1 pound dried linguine
1 large firm-ripe avocado (about 10 oz.)
2 tablespoons lemon juice
1/2 cup diced cambozola cheese
1/2 cup Plain Nonfat Yogurt
1/3 cup fat-free reduced-sodium chicken broth
Salt and pepper
1/3 cup salted toasted sunflower seed kernels
2 tablespoons minced fresh parsley
Instructions
1. In a 6- to 8-quart pan, bring about 4 quarts
water to a boil over high heat; stir in pasta and cook, uncovered, until just
tender to bite (8 to 10 minutes). Or cook pasta according to package directions.
2. Meanwhile, pit and peel avocado, then cut lengthwise into 1/2-inch-thick
slices. Place slices on a plate, sprinkle with lemon juice, and set aside.
3. Drain pasta well, then return to cooking pan. Set pan over low heat. Add
cheese, yogurt, and broth; mix, lifting with 2 forks, until cheese is melted and
almost all liquid has been absorbed. Season to taste with salt and pepper.
4. To serve, pour pasta onto a platter. Arrange avocado slices atop pasta;
sprinkle with sunflower seeds and parsley.
Nutritional Information
Per serving: 422 cal., 27% (114 cal.) from fat; 15 g protein; 13 g fat (3.1 g sat.); 63 g carbo (3.2 g fiber); 218 mg sodium; 7.9 mg chol.
Recipe for the Best REALTOR by www.JackieLynaugh.com
Order Ingredients Online
|
