So far, I’ve posted exactly five recipes to my blog in the past nine years. That’s a testament to a.) how often I concoct recipes of my own, and b.) how often they turn out good enough to share.
I had a hankering for avocados this week, so I asked Aaron to pick some up when he went grocery shopping yesterday. This evening, after Connor went to bed, I laid eyes on them unexpectedly and knew exactly what I wanted to make.
I’d found a recipe on Pinterest some time ago — a couple of recipes, actually — for pasta with an avocado sauce. I made one on Mother’s Day last year and loved it, and had filed the other one away for future reference, as I never have gouda cheese on hand. Tonight, though, I came up with the idea to add an avocado into my standard quick-and-easy microwave alfredo recipe (which may deserve a post of its own, now that I think about it).
Keep in mind that I made this with the intention of eating it for my lunch tomorrow, so this is either a main course for one person or a side dish for two. Also keep in mind that I totally eyeball all my measurements — except for the linguine, which I weighed on my digital scale. Yeah, I’m consistent.
- 4 oz linguine
- ½ avocado, mashed or pureed
- 1 oz fat-free cream cheese
- 1 Tbsp grated Parmesan cheese
- ¼ cup milk, 2%
- 1 Tbsp lemon juice
Cook linguine to desired firmness; drain, reserving a small amount of pasta water.
In a microwaveable bowl, combine cream cheese, Parmesan, and milk. Microwave in 20-second intervals, stirring after each interval until the cheese is thoroughly melted. Combine with avocado and lemon juice, then toss with cooked linguine. Add pasta water a tablespoon at a time if needed, to bring the sauce to the desired consistency.
Weight Watchers PointsPlus: 18
Yeah, the PPVs really shocked me, since I calculated the whole thing after the fact. It was the 11 Points of linguine that killed it. Whole wheat linguine would bring it down a Point, but what would really make it interesting would be to serve the sauce over shirataki noodles or spaghetti squash…
Even though I’m eating it for lunch tomorrow, of course I had to taste it tonight. It’s dang good. That’s why I posted it here.