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Avocado pasta

Serves: 6
Prep: 10
Cook: 20

    A fresh and zesty pasta dish that’s great served as a complete meal for those busy weeknights, or as an accompaniment to your favourite main.


    • 500g fettuccine
    • 1 cup green beans, sliced
    • 1 bunch asparagus, sliced
    • 2 zucchini (courgettes), sliced
    • 1 tbs olive oil
    • ½ spanish onion, thinly sliced
    • ½ cup fresh parsley, chopped
    • 2 cloves garlic, finely chopped
    • 2 tbs lime juice
    • 2 cups avocado, diced
    • ½ cup parmesan cheese, grated
    • ½ cup black olives


    1. Cook fettuccine according to instructions on the packet.
    2. Steam beans, asparagus and zucchini (courgettes) until just tender.
    3. Mix oil, onion, parsley, garlic and lime juice. Add avocado.
    4. Toss cooked vegetables, the avocado mixture and half the parmesan through pasta. Serve topped with remaining parmesan cheese and black olives.


    • When using avocado, sprinkle the flesh with lemon juice to prevent browning.

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