Fettuccine with Tomato-Avocado Sauce
| Yield: | 4 Servings |
| Categories: | Pasta, Main Dishes, Vegetables |
| 1 | tb | Olive oil |
| 1 | md | Onion; finely chopped |
| 2 | Garlic cloves; minced | |
| 1 | Fresh hot chile pepper | |
| DIVIDER | -- seeded and minced | |
| 4 | md | Tomatoes |
| DIVIDER | -- cut into 1/2-inch cubes | |
| 3/4 | ts | Fine sea salt |
| 1/8 | ts | Freshly ground black pepper |
| 1/2 | c | Chopped fresh cilantro |
| DIVIDER | -- Optional | |
| 12 | oz | Fettuccine made without eggs |
| 2 | md | Ripe avocados |
| DIVIDER | -- peeled, stone removed, | |
| DIVIDER | -- and cut into 3/4" cubes | |
| 3 | tb | Extra virgin olive oil |
| 2 | tb | Freshly squeezed lime juice |
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