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Fusilli Pasta with Avocados, Tomatoes, and Olives

March 5, 2012 by JennifersKitchen

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 Avocado Tomato and Olives

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Fusilli Pasta with Avocados, Tomatoes, and Olives

Author All recipes on jenniferskitchen.com are property of Jennifer's Kitchen and cannot be included in any other recipes collection, online or offline, without prior written permission.

This quick and easy pasta dish has both a zesty and rich flavor.

Ingredients

  • 16 ounces uncooked fusilli pasta (For easier weight loss, use Tinkyada Brown Rice pasta)
  • 2 - 3 cloves garlic, crushed
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 tablespoon onion powder or granulated onion
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons salt
  • 2 fresh tomatoes, diced
  • 1 1/2 cups (one 6-ounce can) black olives, drained and sliced
  • 2 ripe Hass avocados, peeled and diced

Instructions

  1. Cook pasta according to directions on package.
  2. When pasta is done, drain and then immediately return pasta to the pan it was cooked in.
  3. Add remaining ingredients except avocado. Lightly toss. Gently heat until warm.
  4. Stir in diced avocado.

    Serve immediately.

Notes

Variation: Add 1/8 teaspoon cumin along with other seasonings for a change of flavor.

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Filed Under: Avocado Recipes, Gluten-Free, Main dishes, Pasta, Recipes, Side Dishes, Weight Loss Recipes

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Reader Interactions

Comments

  1. Susan

    February 18, 2013 at 1:12 pm

    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.

    Reply
  2. Katie Gruen

    April 3, 2013 at 7:05 pm

    So good! I love the natural creaminess of it.

    Reply
    • Jennifer

      April 3, 2013 at 7:13 pm

      Glad you like it Katie : )

      Reply
  3. jennifer

    April 11, 2013 at 2:24 am

    Yum!

    Reply
  4. its a cowgirl thing

    July 5, 2013 at 8:34 pm

    Very nice. I truly enjoy your blog.

    Reply
  5. Nue

    July 21, 2013 at 2:59 am

    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!

    Reply
  6. Nina

    February 26, 2015 at 8:46 am

    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!

    Reply
    • Jennifer's Kitchen

      March 1, 2015 at 4:06 pm

      You are very welcome, Nina. It’s a super health lunch. So glad your daughter likes it.

      Reply
  7. Nina

    December 11, 2014 at 8:18 am

    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!

    Reply

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