PUBLISHED 07/03/2003
Ingredients:
- 16 ounces fettuccine
- 1 ripe medium avocado, diced
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 large green bell pepper, diced (about 1 cup)
- 1/2 cup chopped fresh basil
- 3 scallions, chopped (about 1/2 cup)
- 1/4 cup sherry vinegar
- 2 tablespoons olive oil
In a large pot, cook the pasta according to the package directions. Drain.
Meanwhile, set aside half the avocado for garnish. In a large bowl, combine all the remaining ingredients and toss until mixed. Add the hot pasta and toss. Spoon the pasta into a serving bowl and garnish with the reserved avocado.
Makes 6 servings
Per serving: 336 calories; 10.5 g protein; 53.4 g carbohydrate; 10.7 g fat; 0 mg cholesterol; 6.9 g dietary fiber; 373 mg sodium
Number of 5 A Day servings: 1.5
