Delicate angel hair pasta is tossed with asparagus and grape tomatoes, topped with fresh avocado, and sprinkled with a mild cheese. I SWEAR this is one of the yummiest things I've had in ages!
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
377 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Add angel hair pasta, cook for 5 to 6 minutes, until al dente; drain and toss with 1 tablespoon of olive oil to prevent stickiness.,
Step 2
Heat the remaining 3 tablespoons olive oil in a skillet over medium heat, and cook the garlic for 1 to 2 minutes. Add the asparagus and tomatoes, stirring to coat. Pour in the broth, and continue cooking uncovered 10 minutes, or until the asparagus is tender, but still bright green.
Step 3
Place the pasta in a large bowl, and toss with the asparagus and tomato mixture. Season with dill and pepper. In a separate bowl, mix the avocados, lime juice, and garlic powder together until blended.
Step 4
Serve pasta with a dollop of the avocado mixture, and top with shredded cheese.
Ingredients
½ teaspoon garlic powder
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (16 ounce) package angel hair pasta
1 teaspoon dried dill weed
½ lime, juiced
freshly ground black pepper to taste
¼ cup extra virgin olive oil, divided
2 avocados - peeled, pitted, and mashed
1 pound fresh asparagus spears, trimmed and chopped
2 cups grape tomatoes, halved
1 cup shredded queso asadero (white Mexican cheese)
