Asparagus Fettuccine with Avocado
INGREDIENTS
- 4 oz. uncooked spinach fettuccine
- 4 oz. uncooked regular fettuccine
- 2 Tbs. olive oil
- 3-4 tbs. good quality balsamic vinegar
- 1 lb. asparagus, trimmed and cut into 2-inch pieces
- 1 sweet onion, very thinly sliced
- 1 medium ripe avocado, cut into ΒΌ inch cubes and sprinkled with a little lemon juice
- 1/2 red pepper, stemmed, seeded and diced
- Salt and freshly ground pepper to taste
- 2 tbs. grated Parmesan cheese
Bring salted water to boil in a large pot and cook fettuccine till al dente, 8-9 minutes. Drain and rinse under cold water and drain again. Transfer to a serving bowl and toss with oil and vinegar. Set aside.
Bring water to boil in a medium saucepan and cook asparagus till barely tender, 2-3 minutes. Drain. Toss asparagus with fettuccine. Add onion and sprinkle with cubed avocado and red pepper. Add salt and pepper. Sprinkle with cheese. Serve immediately. Serves 4.