Avocado pasta

Difficulty: 1/5

Preparation and cooking time: 20 minutes

Servings: 4

Cost per serving: $2.10 (total cost: $8.40)

Cost per 2000 kcal: $11.86

Nutrition facts per serving
CALORIES PER SERVING (kcal): 354         (calories in whole recipe: 1416)
Proteins	19%	11.1g	Protein: lysine	20%	0.4g
			Protein: methionine	21%	0.2g
			Protein: isoleucine	24%	0.4g
Carbohydrates	42%	55.2g	Fibers	30%	11.7g
			Net carbs	n/a	43.5g
			Sugars	n/a	5.8g
Fats	20%	13.4g	Omega-3	10%	0.2g
			Omega-6	11%	1.9g
			Saturated fats	n/a	1.9g
Vitamin B1	25%	0.3mg	Vitamin B2	22%	0.3mg
Vitamin B3	39%	6.3mg	Vitamin B5	31%	1.6mg
Vitamin B6	35%	0.5mg	Folate	31%	126.6μg
Vitamin A	7%	71.6μg	Vitamin C	30%	27.7mg
Vitamin E	14%	2.2mg	Vitamin K	55%	66.3μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	6%	60.9mg	Copper	57%	0.5mg
Iron	41%	3.3mg	Magnesium	27%	111.1mg
Manganese	89%	2.1mg	Phosphorus	35%	247.8mg
Potassium	16%	792.3μg	Selenium	84%	46.4μg
Zinc	23%	2.6mg	Sodium to taste

Ingredients:

• 500g whole-wheat pasta
• 2 peeled, seeded avocados
• 1 cup fresh basil
• 1 cup corn kernels
• 3 cloves garlic
• 2 cups sliced cherry tomatoes
• 4 tbsp lemon juice
• Salt to taste
• Black pepper
• Water (or olive oil) for thinning the sauce

Instructions:

• In a blender, add the avocados, the garlic, the basil, the lemon juice, the corn kernels, and the black pepper, and a bit of water/olive oil.
• Blend lightly, taste, and add the salt and the water/olive oil that's needed for the mixture to be smooth, then blend lightly again--it needs to be consistently uniform, but not overly blended, so that some corn kernels are left partly intact for better texture.
• In the meantime, bring water to a boil for the pasta. Add in the pasta and cook until al dente, then drain.
• Mix the pasta and the avocado sauce together, and add the cherry tomatoes on top.

Serving:

Serve the pasta in a plate. Top with fresh basil leaves, more lemon juice and more sliced cherry tomatoes for added freshness.