While temperatures here in Southern Ontario still aren’t exactly where they should be in terms of warmth, we are slowly getting there. Soon enough, we will find ourselves proclaiming that it is simply too hot to cook, and when this occurs, I figure I’ll ensure we all have a few recipes in our arsenal to take on the heat without breaking a sweat.
Instead of ordering takeout the next time the idea of cooking makes you want to melt, perhaps it would be worth trying the following recipe from tasteofhome.com – Cherry Tomato Pasta with Avocado Sauce. It’s light, it’s simple, and it’s a great option for blazing temperatures.
“Ingredients
- 1 package (14-1/2 ounces) protein-enriched rotini (about 3-1/2 cups uncooked)
- 2 medium ripe avocados, peeled and pitted
- 1 cup fresh spinach
- 1/4 cup loosely packed basil leaves
- 2 garlic cloves, halved
- 2 tablespoons lime juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarsely ground pepper
- 1/3 cup olive oil
- 1 cup assorted cherry tomatoes, halved
- 1/2 cup pine nuts
- Optional: Shredded Parmesan cheese, shredded mozzarella cheese and grated lime zest
“Directions
“Cook rotini according to package directions for al dente. Meanwhile, place avocados, spinach, basil, garlic, lime juice, salt and pepper in a food processor; pulse until chopped. Continue processing while gradually adding oil in a steady stream.
“Drain rotini; transfer to a large bowl. Add avocado mixture and tomatoes; toss to coat. Sprinkle with pine nuts, and add toppings as desired,” the recipe states.
I don’t see any reason why you couldn’t add a protein to this dish, and I think chicken would serve as a fitting choice. Shrimp would also be banging, but the choice is entirely yours.
I think this recipe works wonderfully for warm, summer days, and it would also serve as a great addition to any spread at your next summer get-together.
Photo by Sandra Harris on Unsplash
ontheedgeofeverything 