Bell Pepper Pasta

Bell Pepper ‘Pasta’ With Avocado Spinach Pesto

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 7 ingredients

This is another dish in which we use vegetables as “noodles.” Bell peppers are so perfect for this type of dish with their sweet subtle taste. The avocado spinach pesto is rich and creamy...


Ingredients

  • 3 yellow bell peppers
  • 4 cups spinach, loosely packed
  • 2 cloves of garlic, minced
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 avocado, chopped
  • salt and pepper to taste

Nutrition Facts

Calories

220 cals

Fat

18 g

Saturated Fat

3 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

12 g

Carbohydrates

16 g

Sugar

1 g

Fiber

6 g

Protein

4 g

Sodium

558 mg

Directions

  1. Bring a large pot of water to a boil. Julienne the bell peppers, so they are a noodle-like thinness, set aside.
  2. In a food processor add spinach, garlic, olive oil, lemon juice, and avocado, and season with salt and pepper. Pulse till the sauce is smooth. Pour into a large bowl
  3. Once the water is boiling, add the sliced peppers and cook for about 2 minutes or until the pepper starts to soften.
  4. Drain the peppers, reserving about 1 cup of the cooking water. Stir the water into the sauce to thin it. Toss the avocado sauce with the peppers. Season with salt and pepper and serve.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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