Super Fast
Creamy Avocado Pasta with Spinach and Corn
Kale Chips
Ingredients
- 2 ears corn, shucked
- 1 pint multicolored cherry tomatoes
- 3 Tbsp olive oil, divided
- ½ (12-oz) pkg whole-grain spaghetti
- ½ (5-oz) pkg baby spinach
- 1 avocado, pitted and chopped
- 1½ Tbsp fresh lemon juice
- ¼ cup roasted, salted pepitas (pumpkin seeds)
Instructions
- Preheat oven to 400°F. Cut kernels from corn cobs; discard cobs. Toss together corn, tomatoes, and 1 Tbsp oil on a rimmed baking sheet.
- Bake 15 minutes or until corn is golden brown and tomatoes begin to burst.
- Meanwhile, cook pasta according to package directions, reserving ½ cup pasta water.
- Remove corn mixture from oven. Stir in spinach.
- Process avocado, lemon juice, and 2 Tbsp oil in a blender until smooth.
- Toss together pasta, corn mixture, avocado sauce, and salt and pepper to taste, adding enough reserved pasta water to make a thin sauce. Sprinkle each serving with pepitas.
Side Dish Ingredients
- ½ bunch kale, chopped
- 1 Tbsp olive oil
Side Dish Instructions
- Preheat oven to 350°F.
- Toss together kale and oil.
- Arrange in a single layer on a rimmed baking sheet. Bake 13 minutes or until crisp, stirring once.
- Season to taste with salt and pepper.
Vegetarian Meal Plan
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