Ingredients
12 Keep cool with contributing chef Pam Andersons pasta plus no-cook sauce
2 Recipe: Fusilli with Basil, Tomatoes, and Avocado Sauce
1/4 teaspoon salt
1 cup grated Parmesan cheese optional
1/2 cup packed fresh basil leaves, chopped
2 Recipe: Fusilli with Basil, Tomatoes, and Avocado Sauce
3 Running in the Cold
1/4 cup lemon juice
1/4 cup grated Parmesan cheese (optional)
1/4 Keep cool with contributing chef Pam Andersons pasta plus no-cook sauce
Instructions
Bring a large pot of salted water to a boil. Add pasta and cook until just tender. Remove from heat and reserve 1 cup cooking water. Drain pasta, cover, and set aside. In a bowl, add tomatoes and sprinkle with 1/4 teaspoon salt. Add oil and basil. Toss to coat. Set aside. Scoop avocado into empty pasta pot. Mash with a potato masher. Add garlic and lemon juice. Stir to combine. Whisk pasta water in, creating a light sauce. Stir in pasta and tomato mixture to coat. Top with cheese, if using, and black pepper. Serves 4.
Nutrition Facts
cup packed fresh basil leaves, chopped
Carbs: 74 g
Fiber: 13 g
Protein: 13 g
Fat: 16 g
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Pam Anderson runs, works, and cooks with her adult daughters, Sharon and Maggy. Now the three are writing a book, All About 75 Hard (March 2015), based on their popular blog. "It's a memoir with recipes and pieces about the balance between eating well and having fun," says Anderson, a 10-time marathoner.
