Ingredient Checklist


Instructions Checklist
  • Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, 9 minutes. Drain, reserving ½ cup of the cooking liquid.

  • Put pesto in a large bowl. Scoop avocado flesh into bowl and mash avocado and lemon juice into pesto.

  • Toss spaghetti with pesto, adding some of the reserved cooking liquid if necessary to give it the desired consistency.

  • Serve spaghetti with sliced tomatoes.

Nutrition Facts

483 calories; 22 g total fat; 4 g saturated fat; 7 mg cholesterol; 321 mg sodium. 61 g carbohydrates; 10 g fiber; 14 g protein;