Serving Size: 2
- 1 lime, juiced
- 1/2 cup olive oil
- 3 Tbsp. vinegar
- 2 tsp. oregano
- 1 tsp. thyme
- 1/2 tsp. garlic powder
- salt and pepper, to taste
Add all dressing ingredients into a small bowl and whisk together. Set aside.
- 1/2 package fettuccine noodles
- 1 Tbsp. salt
- Water (to cook pasta)
- 2 cups baby spinach, raw or lightly blanched
- ½ of a ripe avocado, sliced
- 1 cup feta cheese, cubed
- ¼ cup pine nuts
Add water into a large pot, add a tablespoon of salt and then bring water to a full, rolling boil. Add a package of fettuccine noodles and reduce the heat to low. Stir a couple of times during the process to keep pasta from clumping. Follow the instructions on the package for the amount of time to cook that specific type of pasta. Check doneness on a single (cooled) strand of pasta by biting into it. It should be springy and chewy. If ready, drain, stir in 2/3 of the dressing, add spinach and feta, and toss lightly. Plate pasta mixture and then top with the avocado slices, pine nuts, and the remaining dressing. Garnish as desired and serve immediately.
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While many factors affect heart disease, diets low in saturated fat and cholesterol may reduce the risk of this disease. Heart-Check certification does not apply to recipes or information unless expressly stated.
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