Avocado Pasta

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Summer 08/09 issue

Avocado Pasta

Ingredients
	500g fettuccine
	1 cup green beans, sliced
	1 bunch asparagus, sliced
	2 zucchini (courgette), sliced
	1 tablespoon olive oil
	� Spanish onion, thinly sliced
	� cup chopped fresh parsley
	2 cloves garlic, finely chopped
	2 tablespoons lime juice
	2 cups diced avocado
	� cup grated parmesan cheese
	� cup black olives

		per serve
	Kilojoules	2020
	Calories	340
	Protein	10g
	Fat	18g
	Carbohydrate	61g
	Sodium	190mg
	Potassium	535mg
	Calcium	130mg
	Iron	2.2mg
	Fibre	5g
To learn more about the nutritional components listed above, click on a word to visit our Nutrition Dictionary.

Cook fettuccine according to instructions on the packet. Steam beans, asparagus and zucchini 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.



			Avocados are available all year round. You can either choose a firm fruit which requires 5-7 days to ripen, or soft, ready-to-eat fruit. The best way to tell if an avocado is ready-to-eat is to squeeze it gently in the palm of your hand. Ripe fruit will be firm, but will yield to gentle pressure. Unripe avocados can be stored at room temperature. Once ripe, the fruit should be stored in the refrigerator.


			Avocados are a source of the potent antioxidant, vitamin E. This nutrient protects your body�s cells from damage and prolongs the life of red blood cells. Vitamin E also helps to keep your skin healthy.


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