- 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
![Print hero](https://images.contentstack.io/v3/assets/blt9039451385f46c16/blt2572026a72d103a0/635fc1f166928c6e41edd4cf/Avocado-PastaL.jpg?width=880&height=387&format=jpg&quality=95&crop=910%3A400)
Avocado pasta
Serves: 6
Prep: 10
Cook: 20
Ingredients
Method
- Cook fettuccine according to instructions on the packet.
- Steam beans, asparagus and zucchini (courgettes) until just tender.
- Mix oil, onion, parsley, garlic and lime juice. Add avocado.
- Toss cooked vegetables, the avocado mixture and half the parmesan through pasta. Serve topped with remaining parmesan cheese and black olives.
Tips
- When using avocado, sprinkle the flesh with lemon juice to prevent browning.