Main DishesAugust 15, 2016
Calories
1697
Sodium
494mg
20% DV
Fat
154g
238% DV
Protein
40g
81% DV
Carbs
37g
12% DV
Fiber
14g
59% DV
Spaghetti with parsley avocado pesto
26
This is a quick and easy vegetarian recipe perfect on a hot summer day when you don\\\'t want to spend hours in the kitchen.
Spaghetti, cooked al dente in salted water with 1 bay leaf
40 g parsley, finely chopped
2/3 cup extra virgin olive oil
2 garlic cloves, finely chopped
Flesh of 1 and 1/2 avocadoes
1 cup finely grated parmesan cheese (or other hard Italian cheese)
Sea salt and plenty of pepper to taste
Roasted tomatoes for garnish (optional)
40 g parsley, finely chopped
2/3 cup extra virgin olive oil
2 garlic cloves, finely chopped
Flesh of 1 and 1/2 avocadoes
1 cup finely grated parmesan cheese (or other hard Italian cheese)
Sea salt and plenty of pepper to taste
Roasted tomatoes for garnish (optional)
Combine the oil, garlic and parsley and process in a blender for 2 minutes. Add the cheese and avocado and puree for another minute or so. Season well and spoon a desired amount onto individual portions...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
1697
Sodium
494mg
20% DV
Fat
154g
238% DV
Protein
40g
81% DV
Carbs
37g
12% DV
Fiber
14g
59% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat31g159%
Polysaturated Fat15g98%
Monosaturated Fat107g669%
Cholesterol78mg26%
Sodium494mg20%
Potassium1422mg40%
Protein40g81%
% DAILY VALUE*
Total Carbohydrate
Fiber14g59%
Sugar3g7%
Vitamin A1723IU34%
Vitamin B61mg96%
Vitamin C57mg95%
Calcium1144mg114%
Iron6mg33%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
