Pasta With Asparagus, Red Pepper and Avocado
· 1 16 oz. package organic fettucine noodles (or gluten free pasta)
· 1 lb. fresh organic asparagus (try to obtain local, farm fresh!)
· 2 organic red peppers
· 2 organic avocados
· One half organic onion
· One quarter cup organic olive oil
· One half cup organic balsamic vinegar
· Fresh ground salt and pepper to taste
Bring one large pot of water and one smaller saucepan of water to a boil.
Chop asparagus into one-inch chunks. Dice peppers and avocados. Slice onion very thinly, then cut each thin slab in half and separate layers to create slivers.
Whisk the oil and vinegar together in a smaller bowl.
When smaller saucepan of water boils, add asparagus and cook for only two minutes until warmed through. Drain asparagus, then place back in saucepan and cover to keep warm.
Cook fettucine in large pot of water until it is just done and still firm--not overcooked and mushy.
Drain pasta, then place in large bowl. Add vinaigrette to the pasta and coat well. Whip up more vinaigrette to add if you like. Add asparagus, peppers, avocado and onion. Fold mixture until vegetables are evenly distributed throughout the pasta.
If you want a little protein to accompany this dish, serve it with a portion of pan-fried shrimp, chicken or fish or simply add a side of green beans.