| 14.50 |
protein-enriched rotini (about 3-1/2 cups uncooked)
|
|
| 2.00 | ct |
medium ripe avocados, peeled and pitted
|
| 1.00 |
fresh spinach
|
|
| 0.25 |
loosely packed basil leaves
|
|
| 2.00 | ct |
garlic cloves, halved
|
| 2.00 |
lime juice
|
|
| 0.50 |
kosher salt
|
|
| 0.25 |
coarsely ground pepper
|
|
| 0.33 |
olive oil
|
|
| 1.00 |
assorted cherry tomatoes, halved
|
|
| 0.50 |
pine nuts
|
|
|
Optional: Shredded Parmesan cheese, shredded mozzarella cheese and grated lime zest
|
|
Cook rotini according to package directions for al dente. Meanwhile, place avocados, spinach, basil, garlic, lime juice, salt and pepper in a food processor; pulse until chopped. Continue processing while gradually adding oil in a steady stream. Drain rotini; transfer to a large bowl. Add avocado mixture and tomatoes; toss to coat. Sprinkle with pine nuts, and add toppings as desired. |