Avocado Tequila Linguine Food

LINGUINE WITH AVOCADO, TOMATO & LIME

Linguine with avocado, tomato & lime image

Use guacamole ingredients to make this low-calorie vegan linguine which can also be served cold as a pasta salad. It delivers on flavour and it's healthy.

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Pasta, Supper

Time 30m

Number Of Ingredients 7

Ingredients

115g wholemeal linguine
1 lime, zested and juiced
1 avocado, stoned, peeled, and chopped
2 large ripe tomatoes, chopped
½ pack fresh coriander, chopped
1 red onion, finely chopped
1 red chilli, deseeded and finely chopped (optional)

Steps:

Cook the pasta according to pack instructions - about 10 mins. Meanwhile, put the lime juice and zest in a medium bowl with the avocado, tomatoes, coriander, onion and chilli, if using, and mix well.
Drain the pasta, toss into the bowl and mix well. Serve straight away while still warm, or cold.

Nutrition Facts : Calories 450 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 11 grams sugar, Fiber 13 grams fiber, Protein 11 grams protein, Sodium 0.4 milligram of sodium

PASTA WITH TEQUILA, AVOCADO AND SHRIMP

Pasta with Tequila, Avocado and Shrimp image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 10

Ingredients

8 large tomatoes, cored and seeded
2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
1 pound fettuccine
1 pound medium shrimp, peeled and deveined
1 teaspoon crushed red pepper flakes
8 tablespoons (1 stick) unsalted butter, cold
1/2 cup tequila
1 avocado, seed removed, peeled and diced
1 bunch cilantro, chopped

Steps:

Puree tomatoes in a blender until smooth, adding a tablespoon or 2 of water if dry. Reserve.
Fill a large stockpot with water and bring to a rolling boil. Add salt and pasta and cook until al dente, about 8 minutes. Drain in a colander.
Melt 4 tablespoons of butter in a large skillet over high heat. Saute shrimp with salt, pepper and red pepper flakes until pinkorange, about 1 minute per side. Add tequila and flambe. With a slotted spoon, transfer shrimp to a platter, leaving butter in pan.
Add reserved tomato puree, bring to a boil and cook until reduced by about one third. Adjust seasonings to taste.
Break apart remaining butter into small pieces and stir into sauce along with shrimp. Once smooth, remove from heat, and ladle over bowls of warm fettuccine. Garnish with avocado and chopped cilantro. Serve immediately.

AVOCADO SALSA

Avocado Salsa image

Now I've started salsa-ing, it seems I can't stop, but what I mean here is not so much a sauce as a pile of spice-puckering cubes. The vinegary heat from the pickled jalepeno peppers is perfect alongside the soft, smooth flesh of the avocado, and the combination sings with the melody of a Mariachi band alongside the bean-pebbled, cheese-rich tortilla bake.

Provided by Nigella Lawson : Food Network

Time 10m

Yield serves 8 as a condiment

Number Of Ingredients 6

Ingredients

2 avocados
1 scallion, thinly sliced
3 tablespoons chopped green jalepenos from a jar or can
Salt
1 tablespoon lime juice
1/4 cup roughly chopped fresh cilantro

Steps:

Halve the avocados, remove the pits, and then, using the tip of a sharp knife, cut lines down the flesh of each half, about a 1/4-inch apart and then the same across. Turn the avocado halves inside out, or otherwise release the pale green cubes into a bowl, then tumble in the scallion, chopped jalepenos, salt to taste, lime juice and most of the cilantro and toss gently to mix. Taste to see if any more salt is needed before scattering with the remaining cilantro and taking to the table.