Creamy Cilantro Avocado Primavera

Here's a recipe we conjured up that makes a tantalizing alternative to your everyday cellulite-inducing alfredo. Feel free to thank us for providing you with this delectable creaminess without the calories!

Check this out.


Ingredients:

• Your Favorite Pasta Noodz (We used Trader Joe's Brown Rice Fusili, just for shits n' gigs)
• 3 Medium Sized Avocados
• 1-2 Cups Halved Cherry Tomatoes
• 1 Medium Sized Green Bell Pepper
• 1 Can Quartered Artichoke Hearts
• 1 Lemon
• 1/4 Cup Chopped Cilantro
• 2 Tsp Dried Basil
• 1 Tbsp Garlic Powder
• 1 Tbsp Minced Garlic
• Black Pepper to Taste
• 3 Tbsp Olive Oil
• Shaved Parmesan 

Start by chopping the bell pepper, tomatoes, and cilantro (veggie heart optional).

In a separate bowl, mash the magical avocados with lemon juice, cilantro, basil, garlic powder, and pepper. Like seriously, get down till it's smooth and creamy.

Heat olive oil in a skillet over medium-high heat. Add minced garlic and chopped bell pepper, then sauté for approximately 3 minutes. Next, add artichokes and sauté for 1 minute. Lastly, add tomatoes and sauté for about 2 minutes or until them tamaters soften up real nice (they'll look juicy and slightly wilted). Mmm babayy!

While you're sautéing the vegetables, add the pasta to boiling water and cook for about 10 minutes or until al dente (firm and tender, everybody!). Finally, drain the noodz and mix them with the velvety avo goodness. Top with sautéed veggies and parmesan chez. Voila! A creamy Mediterranean party in yo mouth!

Tips From the Experts:

1. Make sure you squeeze every last drop of that lemon, you'll be happy you did.
2. Adjust the amounts of garlic and cilantro to the liking of your taste buds.
3. If you use brown rice pasta like we did, make sure to add a lil' squirt of olive oil to the drained noodz to avoid unnecessary stickin'.

You've wasted enough time in your life, now get down on this recipe and enjoy ya'self!

Love,

Jessica and Michaela