Avocado Pasta with Lemon and Arugula
Enjoy creamy Avocado Pasta with Lemon and Arugula that’s zesty, fresh, and dairy-free! Try this quick recipe for a delightful meal today.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling/Blending
- Cuisine: Italian
Ingredients
Scale
- 12 ounces spaghetti or linguine
- 2 ripe avocados, pitted and peeled
- 2 tablespoons olive oil
- 2 tablespoons lemon juice (plus zest of 1 lemon)
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- 2 cups fresh arugula
- 1/4 cup toasted pine nuts or walnuts (optional, for garnish)
Instructions
- Cook the pasta in salted boiling water until al dente. Reserve ½ cup of pasta water before draining.
- In a food processor, blend avocados, olive oil, lemon juice, lemon zest, garlic, salt, and pepper until smooth. Add reserved pasta water to adjust consistency if needed.
- Toss the hot pasta with the avocado sauce until well coated.
- Gently fold in arugula to wilt slightly from the heat.
- Serve immediately topped with toasted nuts if desired.
Nutrition
- Serving Size: 1 plate (approx. 290g)
- Calories: 460
- Sugar: 1g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg