Fusilli Pasta with Avocados, Tomatoes, and Olives
Avocado Bliss
Are avocados in season now? We’ve been avocado-deprived for several months (which is a major sacrifice for me), because I just couldn’t bring myself to pay nearly $2.00 for a mere 5 ounces of fruit. But when I went grocery shopping last week, they were 95 cents each! I filled a bag.
So these days we’re serving up Black Bean Avocado and Lime Salad; Avocado and Artichoke Tortillas; Greens with Avocado Salad Dressing; and Fusilli Pasta with Avocados, Tomatoes, and Olives. Oh, and one Avocado Cauliflower dish that got relegated to the never-again file. With the exception of the cauliflower dish, it was a delicious week!
Are Avocados Fattening?
Avocados are high in fat, but the difference between the fat in these rich, creamy fruits and the fat in, say, fried chicken or potato chips is the fat in avocados (monounsaturated fat) has actually been shown to help with weight loss, but the fat in the chicken or chips is conducive to weight gain.
Happy Tummy
Avocados also have a high satiety level – leaving you feeling satisfied, so you end up eating less – while the chicken or chips tend to make you want more.
The Skinny Choice
With 9 grams of fiber (each), 20% of the DV for vitamin C, 36% of vitamin K, 20% of vitamin B6, 30% of folate, 20% of potassium, and 150 mg of omega-3’s avocados are the perfectly slimming and healthy replacement for fattening mayonnaise, cheese slices, or butter in sandwiches or on bread.
Avocados also are great in dips like the classic guacamole or White Bean Guacamole – much less fattening options than regular chip dips. This creamy, rich fruit can also be used to replace some of the fat in baked goods, like banana bread, zucchini bread, muffins, or cookies.
Fusilli Pasta with Avocados, Tomatoes, and Olives
Ingredients
- 16 ounces uncooked fusilli pasta - (I recommend Tinkyada pasta.)
- 2 – 3 cloves garlic, crushed
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon granulated onion
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons salt
- 2 medium fresh tomatoes, diced
- 1 1/2 cups sliced black olives - (one 6-ounce can)
- 2 medium ripe avocados, peeled and diced
Instructions
- Cook pasta according to directions on package.
- When pasta is done, drain and then immediately return pasta to the pan it was cooked in.
- Add remaining ingredients except avocado. Lightly toss. Gently heat until warm.
- Cut avocado in half and remove pit. Dice flesh. Stir diced avocado into pasta.
- Serve immediately.
Notes
Add 1/8 teaspoon cumin along with other seasonings for a change of flavor.
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I just made this for lunch and am eating it right now. It’s really good. It’s a warm pasta salad, and that’s great for a cold winter day. I was a little leery of using that much garlic, but it’s the perfect amount. PERFECT! I would serve this to guests. By the way, I made it with brown rice pasta.
So good! I love the natural creaminess of it.
Glad you like it Katie : )
Yum!
This was really yummy and very pretty too! We added the cumin as you suggested and a little more lemon juice (we are really into lemon juice). We used Trader Joe’s Brown Rice and Quinoa pasta. Every one of your recipes has been a hit so far!
Very nice. I truly enjoy your blog.
Hi there! I’m at work surfing around your blog from my new iphone! Just wanted to say I love reading through your blog and look forward to all your posts! Keep up the excellent work!
This is now my daughter’s school lunch! I make up enough for a few days and then just add the avocado bits on the morning of to the pasta. I also add more dressing to it in the morning because those little fusilli soak it up like crazy. Thanks again!
You are very welcome, Nina. It’s a super health lunch. So glad your daughter likes it.