I am beginning to think I should have changed my domain name to youhaveoptions.com (which is available if you’re interested). That or icantsticktothescript.com, because doing your own thing is so great. In fact, I encourage you to use this recipe more as an inspiration or guide, do you.
I am too cold to juice and although I should hold the carbs, I needed something hot but still utilized two of my favorite super foods. I came across this recipe for Spinach Avocado Alfredo Sauce. I mean, really taking two of the healthiest fruits and veggies and pairing it with one of the top ten most unhealthy foods? Alfredo sauce? So much yes, followed by so much no. Besides, the recipe called for pulverizing the avocado and spinach down to nothing in a food processor creating a dish that essentially looked like green pasta. So, I did it my way.
Spinach Avocado Vegetarian Pasta
4 handfuls of spinach
1 heaping teaspoon of minced garlic
half a lemon (save the rest for
your vodka tonic later)
red pepper flakes
1/8 cup parsley
grated Parmesan cheese
less than half a pound of whole wheat pasta
While waiting for water to boil for the pasta, cover the bottom of a large frying pan with olive oil and cook the garlic in it on low/medium. Gradually add in spinach. Make sure to add olive oil if necessary. The leaves shouldn’t be floating in oil but they should be covered. Remove pit and skin from avocado and cut into tiny pieces. Don’t forget to put the pasta on. Put the avocado in pan and add parsley, salt (I actually used garlic salt) and pepper to your taste. Toss everything together. Stay conscious of the olive oil because the spinach sucks it right up. Squeeze half of the lemon and add as much red pepper flakes as you can stand. Turn down the heat and let simmer on low for about 8 minutes. Serve the spinach and avocado over the pasta and generously sprinkle with Parmesan cheese (considering the original recipe calls for a quarter cup of cheese).
Prep time is minimal, probably less than 20 minutes and this is good for about two servings. Also, FYI, this would go really well with a glass of Sauvignon Blanc.