Avocado whole wheat pasta

Ingredients for 1 servings:

• 150 g whole-wheat pasta, e.g., spaghetti
• 2 zucchini or carrots, cut into julienne strips
• 4 bay leaves
• 1 avocado(s) (150 g each)
• 1 bunch of parsley or 1 packet of frozen
• 1 bunch of basil or 1 packet of frozen basil
• 1 tbsp oil
• 1 lime(s), the juice
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Fast and simple

Cook whole-wheat pasta in salted water with bay leaves, then add julienne strips of carrot and/or zucchini, if desired. If using whole-wheat pasta instead of white pasta, cook for a total of 20 minutes, adding the julienne strips after the first 10 minutes of cooking time so they don’t become too soft and fall apart. While the pasta is cooking, puree the avocado with herbs, oil, a little salt and pepper, and, if desired, lime juice. Before draining, skim off half to one cup of the pasta water and add it to the sauce (if possible, let it cool slightly first to prevent the heat from destroying the vitamin C). Drain the pasta and serve with the sauce. The entire serving, with vegetable julienne strips made from three regular-sized carrots and/or zucchini, has approximately 1,250 kcal.