Bowtie Pasta with Avocado
| 1 12-oz pkg |
Bowtie pasta |
| 1/2 tbsp |
Olive oil |
| 2 |
Avocados, dices |
| 2 1/2 tbsp |
Lemon juice |
| 1/2 tsp |
Garlic powder |
| 1 1/2 tsp |
Salt, or to taste |
| 2 large |
Roma tomatoes, dices |
| 2 |
Green onions, chopped |
| 1 tbsp |
Fresh parsley, finely chopped |
| Sprinkle |
Sweet basil |
- In a large pot bring about one gallon (3.8 liters) of salted water to a boil. Add the pasta and cook until done (do not overcook).
- Cut the avocado in half. Remove the pit, then cut in two again, making four pieces. Pull the peel off the avocado and cut in thick slices. Place slices in a bowl and sprinkle with lemon juice, garlic powder, and salt.
- Drain pasta, add olive oil, and stir gently. Transfer to a serving platter.
- Pour avocado mixture and tomatoes and onions over pasta, then toss gently. Garnish with diced parsley and/or basil, if desired.
Recipe from Depression: the Way Out by Neil Nedley, M.D.
