Vegetarian

Sun-Dried Tomato and Avocado Fettuccine takes 10 minutes to prepare.

Sun-Dried Tomato and Avocado Fettuccine takes 20 minutes to cook.

Sun-Dried Tomato and Avocado Fettuccine makes 4 servings.

The ingredients for Sun-Dried Tomato and Avocado Fettuccine are:

3/4 lb bow tie pasta
1 tbsp olive oil
1/4 c sun-dried tomatoes
1 tbsp sherry wine vinegar
juice of one lime
1/4 c julienned fresh basil
1 tbsp chopped green onions
2 tbsp diced green bell pepper
1 tbsp chopped walnuts
2 tbsp minced fresh cilantro
1 small avocado, diced
salt and freshly ground black pepper, to taste
6 oz turkey bacon, cooked and crumbled

(original recipe called for 1/2 lb bacon to serve 2-3)

Here is how you make Sun-Dried Tomato and Avocado Fettuccine:

Bring a large pot of salted water to boil over high heat. Cook the pasta according to package directions, or until al dente.While the pasta is cooking, combine the olive oil, sun-dried tomatoes, vinegar, lime juice, basil, green onions, green pepper, walnuts, cilantro, avocado, and bacon in a large bowl. Toss well. Drain the pasta and toss with the avocado mixture. Serve hot, at room temperature, or chilled as a pasta salad.Number of Servings: 4

The nutritional information for Sun-Dried Tomato and Avocado Fettuccine is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 722.5

• Total Fat: 26.8 g
• Cholesterol: 63.0 mg
• Sodium: 849.4 mg
• Total Carbs: 97.8 g
• Dietary Fiber: 9.2 g
• Protein: 32.5 g