15 Minute Creamy Avocado Pasta and Quesadilla

socalgrrrl05's picture

Dec. 18, 2012


For the pasta
Linguine pasta 200 Gram (organic)
Ripe avocado 1 Medium , pitted
Lemon 1 , juiced
Lemon zest 1
Garlic 2 Clove (10 gm)
Olive oil 2 Tablespoon
Spinach leaves/Basil 1/2 Cup (8 tbs) , chopped
Salt 1 Teaspoon
Black pepper 1 Teaspoon
For the quesadilla
Tortilla 2
Mexican cheese blend 2 Tablespoon
Olive oil 2 Teaspoon
Corn 2 Tablespoon , rinsed and drained
Spinach leaves 1 Tablespoon , finely chopped
Red bell pepper 1 Tablespoon , finely chopped
Guacamole 3 Tablespoon (store bought)




1. In a pot on high heat, bring the water to a rolling boil and add the pasta once it starts boiling and cook for 8 minutes or until al dente. Once done, remove, drain and set the pasta aside.

2. In a food processor add garlic, lemon juice, olive and blend until smooth. Add in the avocado, spinach and salt. Blend again for another minute or 2 or until smooth and creamy.

3. In a bowl, add the drained pasta and mix it well with the avocado sauce. And in the lemon zest, pepper and mix well.


4. Take a tortilla on a baking plate and spread it evenly with the Mexican cheese blend. Microwave the tortilla for 15 - 30 seconds or until the cheese is bubbly. Once done, remove and set aside.

5. In a saute pan on medium high, heat olive oil and saute corn, red bell pepper and spinach for about 8 minutes or until cooked.

6. Once done, spread the sauteed vegetables onto the Mexican cheese tortilla.

7. Take another tortilla and spread it with the guacamole. Place this tortilla over the vegetable-cheese tortilla.


8. Serve the creamy Avocado Pasta garnished with cilantro. And serve the Quesadilla cut in desired slices.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 496Calories from Fat 238

 % Daily Value*

Total Fat 28 g43.1%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 670 mg27.92%

Total Carbohydrates 53 g17.7%

Dietary Fiber 11 g44%

Sugars 2 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet