Creamy Avocado Pasta with Bacon & Zucchini
Creamy Avocado Pasta with Bacon & Zucchini. Any pasta with avocado, you can count me in. This is one of my favorite with the creamy basil avocado sauce, topped with the crispy bacon and thinly slice zucchini. It’s a little tangy, a little spicy. AND it’s creamy, who doesn’t love creamy pasta?! It is the perfect summer pasta dish and honestly one of my favorites. Bonus?! It’s super simple and quick !! Happy Thursday guys !!
I have always loved a good, creamy avocado pasta. For two reasons. 1) I am a big avocado enthusiast. I LOVE avocados and I mean really love avocados. There is just so much you can do with them and they go perfectly with so many different types of dishes. And 2) since they pair so well with so many different ingredients, the combinations of ingredients for a creamy avocado sauce are endless.
While we have tried this pasta with many different variations, I’m talking anything from just plain to a variety of different veggies, this one I have definitely found to be my favorite. The crispy thick-cut bacon, to the thinly sliced summer zucchini, to the fresh basil leaves. I just love this pairing of flavors.
I love this pasta for a summer night. It’s light and refreshing, yet decadent at the same time. There are a lot of summery flavors going on here, and avocado is one of my favorite summertime ingredients.
Tonight is time to head back to the beach. I am going out to a Spanish tapas restaurant tonight which I am super excited for. I’m thinking some fun margs, little appetizer foods to pick at, maybe some sangria too?! And my favorite part about this restaurant is the incredible views of the water.
But we did want to share a recipe with you guys today, so here you have it! One of my all time favorite summer pastas. So don’t be surprised if you see it pop up on our instagram again ;)) !!
Ingredients
1/2 pound thick cut bacon; chopped
2 large ripe avocados; chopped
1/2 cup chopped fresh basil
2 lemons; juiced
1/3 cup Parmesan cheese
salt and pepper to taste
red pepper flakes
2 medium zucchini’s; thinly sliced into ribbons
1 pound fettuccine
Directions
In a large skillet, fry the bacon and set aside.
In the bowl of a food processor add the avocados, basil, lemon juice, Parmesan, salt, and pepper. Process untill combined and smooth. Transfer to a medium bowl and set aside.
Cook the fettuccine. Drain, saving 1 cup of cooking water. Return the bacon skillet to the stove over low heat and add the pasta, zucchini and avocado mixture. Continue adding the cooking water until you have a creamy consistency. Taste and adjust seasonings adding salt, pepper, and red pepper flakes. Serve topped with additional fresh basil leaves.
