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MEET THE GROWERS
Rob Brokaw
Brokaw Nursery
Saticoy, California
Rob Brokaw is the owner of Brokaw Nursery, Inc. and can trace his lineage all the way back to Harold Brokaw, the Whittier nurseryman who propagated the Hass Avocado in 1935. He learned the business from his father, Hank, who developed clonal root rot-resistant...
CALIFORNIA TOMATO PASTA
Categories
- Entrees,
- Mediterranean Diet,
- Vegetarian
This recipe is
- Vegan
-
Low in Sodium
Less than 140 mg of sodium per serving.
-
Low Fat
5% DV or less (10g of a 2,000 calorie diet).
-
Low Calorie
Less than 40 calories per serving.
-
Kid-Friendly
Kids can prepare.
-
Vegan
Vegan or total vegetarian diet includes only foods from plants: fruits, vegetables, beans, peas, grains, seeds, and nuts.
-
Preparation
0 min
-
Cook Time
0 min
-
Total Time
0 min
Recipe Provided By the California Avocado Commission
A simple-to-make tomato and basil pasta highlighted with Fresh California Avocados.
Ingredients
-
3.000
3
very ripe, Fresh California Avocados, pitted and scooped from peel.
-
3.000
3
Tbsp.
freshly squeezed lime or lemon juice
-
0.750
¾
cup
finely chopped red onion
-
3.000
3
cups
peeled, seeded, chopped and drained ripe tomato
-
0.500
½
cup
chopped fresh basil, or more to taste
-
0.000
Salt
-
0.000
Freshly ground black pepper
-
1.000
1
lb.
linguini or other dried pasta
-
0.000
Fresh basil sprigs for garnish
-
0.000
Freshly grated Parmesan cheese, preferably Parmigiano-Reggiano, for passing.
Instructions
- In a large pot, bring 4 quarts water to a boil over high heat.
- Meanwhile, in a mixing bowl, mash the avocado.
- Stir in the lime or lemon juice, onion, tomato, basil, and salt and pepper to taste. Set aside.
- When the water boils, add a little salt if desired. Add the pasta and cook until tender but still firm to the bite. Drain and transfer to a preheated bowl.
- Quickly stir in the reserved avocado mixture.
- Garnish with basil sprigs and serve immediately.
- Pass the cheese at the table.
Serving Suggestions:
Add a tossed green salad for an easy meal.
Beverage Pairings:
Serve with Nebbiolo or other Italian wine.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
This Fresh California Avocado, tomato and basil sauce works well with other pasta choices as well.
Nutrition information per serving
Nutrition Information Per Serving: Calories 690; Total Fat 22 g (Sat 3 g, Trans 0 g, Poly 2 g, Mono 13 g); Cholesterol 0 mg; Sodium 370 mg; Potassium 763 mg; Total Carbohydrates 107 g; Dietary Fiber 13 g; Total Sugars 13 g; Protein 19 g; Vitamin A 473 IU; Vitamin C 20 mg; Calcium 35 mg; Iron 3 mg; Vitamin D 0 IU; Folate 126 mcg; Omega 3 Fatty Acid 0.2 g
% Daily Value*: Vitamin A 10%; Vitamin C 35%; Calcium 4%; Iron 15%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality for taste and is not responsible for the performance of any submitted recipe.
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