This avocado pasta salad is loaded with sweet corn and peas which cook right in the same pot with the pasta. This is one really good workout recipe no one can resist. Get healthy you all!
4 cups lightly packed (3 oz) fresh baby spinach
4 Tbsp lemon juice (from 1 large lemon)
1 garlic clove, sliced
3 medium avocados (2 for dressing, 1 for salad)
12 oz rotini pasta
1 cup (half of a 10 oz bag) frozen sweet peas
1 cup (half of a 10 oz bag) frozen corn
2 cups (1 pint) baby tomatoes, halved
1 tsp sea salt and ¼ tsp black pepper, or to taste
Cook pasta according to package instructions – I cooked 12 oz pasta in 4 Qts water with 1 Tbsp salt and boiled 10 min.
About 4 min before pasta is done cooking add frozen peas and corn and cook 4 min until veggies are crisp tender.
Rinse under running cold water to chill pasta.
Drain well and transfer to large mixing bowl.
In a food processor or blender, combine half of the spinach, 2 quartered avocados, 4 Tbsp lemon juice, 1 sliced garlic clove, 1 tsp salt and ¼ tsp black pepper.
Pulse until blended then add remaining spinach and blend until creamy and smooth.
Add avocado dressing to pasta bowl along with sliced tomatoes.
Toss salad together until evenly coated.
Season to taste with more salt and black pepper.