Creamy Avocado, Bacon, & Vegetable Pasta

The key to this dish is the avocado dressing for the spaghetti. Feel free to substitute in any meats, fish, tofu or vegetables you like for the toppings; this is just a template for any number of quick, delicious meals.
Creamy Avocado, Bacon, and Vegetable Pasta
  • 1/2 lb. prepared whole wheat spaghetti per package directions.
  • 1/2 cup reserved pasta water, divided
  • 4-6 slices of bacon
  • 2 cloves garlic, minced
  • 1 small zucchini, diced
  • Kernals from 1 ear corn (about 3/4 cup)
  • 1 red bell pepper, diced
  • 2 scallions, chopped
  • 1 large avocado, peeled and seed removed
  • 4 teaspoon lemon juice
  • fresh basil/dried
  • Measuring cups
  • Measuring spoons
  • Large saucepan
  • Large skillet
  • Food processor/blender
  • Cutting board
  • Sharp knife
  • Strainer
  • Plate
1.  Cook pasta according to directions on package.  Reserve 1/2 cup pasta water.  In skillet over medium-high heat cook bacon until crisp and remove.  Reserve one tablespoon of oil in pan.  Add zucchini, corn, red bell pepper, scallions and cook until tender, about 4 minutes.  Add garlic the last 1-2 minutes.
2.  In food processor, puree avocado, 1/4 cup pasta water, and lemon juice until smooth.  Add remaining 1/4 cup water if necessary and season with salt and pepper.  In skillet, toss veggies, pasta, and avocado puree.  Serve with crumbled bacon and fresh/dried basil.
Serves 4.
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