I found the idea for this recipe on Pinterest, but adapted it to make less mess and only serve one. Don’t try to make enough for leftovers — the avocado in the sauce means it won’t keep!
- 4 ounces of spaghetti (1/4 of a box)
- 1 clove garlic
- 1 glug lemon juice (I use bottled leftover from canning all summer)
- 2 glugs olive oil
- 1/2 avocado
- parmesan cheese, for topping, if desired
Cook your pasta like you normally would. Here I’m using the cook-your-pasta-in-less-water hack. I have to break my spaghetti in half to fit into my pan.
While that’s cooking, start working on the sauce. Cut up your avocado and put it in a bowl.
Smush it up with a fork. This is definitely easier (and likely yields tastier results) if your avocado is ripe.
Add a glug of lemon juice,
a glug of olive oil,
and a healthy pinch of salt.
Smush that together and then mince the garlic. When the pasta is done and draining, use the same pan to assemble the meal.
Heat another small glug of olive oil in the pan.
Add your garlic and cook until soft and fragrant but not burned.
Add the pasta
and the avocado mixture in rapid succession. STIR!
Serve it up, topping with cheese if desired. Yum!