Sunday, July 29, 2012

A.L.T Pasta with Garlic Croutons

The whole concept of a BLT Pasta sounds intriguing but it sounds even better when turned into an ALT pasta filled with healthy fats and no cholesterol. Using avocado to make a creamy sauce compliments perfectly with slightly bitter greens and ripe tomatoes. This pasta salad incorporates so much of what summer has to offer and requires little cooking because these vegetables are already at their peak taste.

Whole wheat pasta tossed in creamy no-bake avocado sauce with grilled radicchio, tomatoes, romaine, raw corn and homemade garlic croutons.
Avocado, Lettuce & Tomato Pasta
serves 4
avocado sauce-
1 ripe avocado
1/4 cup cilantro leaves
2 tbl lime juice
1 garlic clove
salt and pepper

Combine all of the ingredients in a food processor and blend until smooth and creamy. Taste and season with salt and pepper. If the mixture is too thick, thin out with some of the pasta water.

2 hot house tomatoes, cut into wedges
1 radicchio, cored, roughly chopped
2 tbl extra virgin olive oil
salt and pepper
4 oz whole wheat elbow pasta
1 head romaine lettuce, roughly chopped
1 cup fresh corn kernels (if corn is in season they do not need to be cooked)

Preheat a grill or grill pan to medium-high.
Toss the tomato and radicchio with olive oil and season with salt and pepper. Grill for 5-7 minutes until slightly tender with dark grill marks.
Prepare the pasta al dente. Toss the pasta with the avocado sauce.
Serve the pasta in a big bowl with the grilled vegetables, romaine and corn. Taste and season with salt and pepper. Top with garlic croutons.

Garlic Croutons
2 cups stale bread chunks, medium dice
2 tbl extra virgin olive oil
2 garlic cloves, minced
1 tsp garlic powder
1/4 tsp dried thyme
salt and pepper

Preheat the oven to 350.
Toss the bread with all of the ingredients and spread in an even layer on a baking sheet. Bake for 15-20 minutes, tossing once in between until browned and crunchy.

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