- 1 (16 ounce) package angel hair pasta
- 1/4 cup extra virgin olive oil, divided
- 2 cloves garlic, minced
- 1 pound fresh asparagus spears, trimmed and chopped
- 2 cups grape tomatoes, halved
- 1 (14.5 ounce) can chicken broth
- 1 teaspoon dried dill weed
- freshly ground black pepper to taste
- 2 avocados - peeled, pitted, and mashed
- 1/2 lime, juiced
- 1/2 teaspoon garlic powder
- 1 cup shredded queso asadero (white Mexican cheese)
- Bring a large pot of lightly salted water to a boil. Add angel hair pasta, cook for 5 to 6 minutes, until al dente; drain and toss with 1 tablespoon of olive oil to prevent stickiness.,
- Heat the remaining 3 tablespoons olive oil in a skillet over medium heat, and cook the garlic for 1 to 2 minutes. Add the asparagus and tomatoes, stirring to coat. Pour in the broth, and continue cooking uncovered 10 minutes, or until the asparagus is tender, but still bright green.
- Place the pasta in a large bowl, and toss with the asparagus and tomato mixture. Season with dill and pepper. In a separate bowl, mix the avocados, lime juice, and garlic powder together until blended.
- Serve pasta with a dollop of the avocado mixture, and top with shredded cheese.
04/03/2017
recipepes.com
Asparagus Angel Hair Pasta, recipe
PT15M
PT1H
5
455 calories
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