Avocado and Yogurt Pasta Sauce with Veggies

Avocado and Yogurt Pasta Sauce with Veggies

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From: Diabetic Living Magazine

This whole grain, creamy pasta dish is ready in just 30 minutes — perfect for a weeknight meal.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 ounces dried whole grain spaghetti
  • 1 ripe avocado, halved, seeded, and peeled
  • 1 (6 ounce) container plain fat-free Greek yogurt
  • 2 tablespoons lime juice
  • ½ teaspoon kosher salt
  • ¼ to ½ teaspoon Sriracha sauce
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • ½ cup thinly sliced red onion
  • 3 cloves garlic, minced
  • 2 cups thin bite-size strips red and/or yellow sweet peppers
  • 2 cups seeded and chopped cucumber
  • ¼ cup snipped fresh cilantro

Preparation

  • Prep

  • Ready In

  1. Cook spaghetti according to package directions; drain and keep warm. Meanwhile, for sauce, in a small bowl mash avocado with a fork. Stir in yogurt, lime juice, salt, Sriracha sauce, and black pepper.
  2. In a large skillet, heat oil over medium heat. Add onion; cook 3 minutes, stirring occasionally. Add garlic; cook and stir 1 minute. Add sweet peppers; cook 4 minutes more or until vegetables are crisp-tender, stirring occasionally. Remove from heat.
  3. Stir in cucumber and yogurt mixture. Cook over medium-low heat until heated through. Serve sauce over spaghetti and top with cilantro.

Nutrition information

  • Serving size: ¾ cup sauce and ½ cup pasta each
  • Per serving: 234 calories; 10 g fat(1 g sat); 6 g fiber; 29 g carbohydrates; 10 g protein; 73 mcg folate; 0 mg cholesterol; 8 g sugars; 2,509 IU vitamin A; 104 mg vitamin C; 86 mg calcium; 2 mg iron; 284 mg sodium; 457 mg potassium
  • Nutrition Bonus: Vitamin C (173% daily value), Vitamin A (50% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 fat, 2 vegetable, 1 starch, ½ lean meat

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