Happy Wednesday! Today I woke up in an especially good mood because Trevor and I decided to book Vegas last night for the Easter break. We planned on booking it awhile ago but kept procrastinating, hoping that prices would drop. We finally bit the bullet and booked and that’s what I’ve pretty much been thinking about all day. I’m excited to shop, hit up the pools and go to Giada’s restaurant. Trevor also did some restaurant research and found a taco place that sells $2.50 tacos and plays techno music on Tuesdays so he’s added that as a must see on our agenda!
Now onto the recipe. Here’s a pasta recipe that you can eat without feeling the guilt after. It’s loaded with vegetables, protein, and the creamy sauce comes from a mashed avocado. It’s a great meal for a quick weeknight meal because it can be thrown together in 30 minutes. I have made this a few times and it tastes just as good the next day for lunch leftovers.
Make sure to taste the sauce and don’t skimp out on the seasoning (salt, pepper and red pepper flakes) because adding the avocado adds the creaminess but can make it a bit bland.
6 oz. whole wheat spaghetti
1 tbsp. extra virgin olive oil
2 cloves garlic, minced
1 red pepper, chopped
1 cup cherry tomatoes cut in half
2 chicken breasts, cooked and cut into bite size pieces
5 tbsp. pesto
1/2 tsp. red pepper flakes
1/2 cup parmesan cheese, plus more for sprinkling on top
Salt and pepper to taste
Cook pasta according to directions. Reserve about 1/2 cup of pasta water for sauce.
In a large frying pan add olive oil and sauté garlic and pepper on medium heat for about 5 minutes. Add cherry tomatoes and continue to cook for about 4 more minutes.
In a bowl, mash avocado and mix with pesto. Add to pepper mixture and stir. Add chicken, pasta and stir until spaghetti is coated. Add a bit of pasta water if it’s too thick. Add red pepper flakes, parmesan cheese salt and pepper and give it one final toss. Serve immediately.