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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 1 med Onion, finely minced
- 2 x Garlic cloves, chopped
- 1 x Fresh warm chile pepper seeded and chopped
- 4 med Tomatoes cut into 1/2-inch cubes
- 3/4 tsp Fine sea salt
- 1/8 tsp Freshly grnd black pepper
- 1/2 c. Minced fresh cilantro Optional
- 12 ounce Fettuccine made without Large eggs
- 2 med Ripe avocados peeled, stone removed, and cut into 3/4" cubes
- 3 Tbsp. Extra virgin extra virgin olive oil
- 2 Tbsp. Freshly squeezed lime juice
Direcciones
- Heat the 1 Tbsp. extra virgin olive oil in a large skillet over medium heat. Add in the onion, garlic, and chile pepper, and cook till softened, about 5 min. Add in the tomatoes, salt, and pepper and cook, stirring often, till the sauce has thickened slightly, about 10 min.
- Remove from the heat, and stir in the cilantro. Keep hot. Meanwhile, in a large saucepan of lightly salted boiling water, cook the noodles till just tender, about 8 min. Drain well and transfer to a warmed serving bowl.
- Add in the tomato sauce, avocados, extra-virgin extra virgin olive oil, and lime juice.
- Toss to mix well, and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 4 servings | |
| Calories 194 | |
| Calories from Fat 155 | 80% |
| Total Fat 17.44g | 22% |
| Saturated Fat 2.44g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 446mg | 19% |
| Potassium 447mg | 13% |
| Total Carbs 10.0g | 3% |
| Dietary Fiber 3.6g | 12% |
| Sugars 4.31g | 3% |
| Protein 1.92g | 3% |
