Ingredients:

3 cups dried whole wheat blend macaroni

3 ripe, fresh California avocados, halved, peeled and seeded

½ cup low-fat plain Greek yogurt

¼ cup fresh basil, packed

¼ cup fresh mint, packed

3 Tbsp. extra virgin olive oil

3 Tbsp. lemon juice, divided

1 tsp. lemon zest

1 small clove garlic

½ tsp. kosher salt

¼ tsp. black pepper

1 pint grape tomatoes, halved

1 cup fresh corn kernels (or frozen and thawed)

Basil and mint, chopped (garnish)

 

Instructions:

Cook the pasta according to package directions. While the pasta is cooking, place an avocado half in the bowl of a food processor or blender. Add the yogurt, basil, mint, olive oil, two-thirds of the lemon juice, lemon zest, garlic, salt and pepper and process until smooth and creamy. Scrape down the sides of the bowl as needed.

 

Drain the pasta and place in a large bowl. Cool completely. Stir the dressing into the pasta until well combined. Meanwhile, cut the remaining avocados into ¾-inch dice. Gently stir into the pasta with the tomatoes, corn and the remaining lemon juice. Season with salt and pepper to taste, garnish with additional chopped herbs, and serve.

 

Serves: 8

Prep time: 15 minutes 

Cook time: 10 minutes 

Total time: 25 minutes

 

Nutrition Information Per Serving: Calories 370; Total Fat 19 g (Sat 3 g, Trans 0 g, Poly 2 g, Mono 13 g); Cholesterol 0 mg; Sodium 140 mg; Potassium 670 mg; Dietary Fiber 10 g; Protein 10 g