Go Back
Summery Pasta with Avocado and Herb

Summery Pasta with Avocado and Herbs

Quick and Easy Pasta with some shortcuts you'll use over and over.
Course Main Course
Keyword asparagus, pasta, plantbased, quick meal,
Servings 4
Author Robin Asbell


  • 1 pound whole wheat linguine or spaghetti
  • 1 bunch asparagus or a stalk of broccoli
  • 6 large roma tomato or other ripe tomatoes chopped
  • 1 cup fresh basil or 2 cups arugula chopped
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic chopped
  • 1/2 teaspoon salt to taste
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup toasted pistachios or other nuts or seeds


  • Put on a pot of salted water to boil for the pasta.
  • In a large bowl, combine the tomatoes, avocado, and basil or arugula. In a cup, stir the olive oil, lemon zest and juice, garlic, salt and red pepper flakes. Pour over the avocado mixture and toss gently to coat. Let stand for five minutes to marinate and blend the flavors.
  • Cook the pasta, adding the vegetables for the last 2 minutes, drain well, and toss with the vegetable mixture. If desired, serve with nuts or seeds over the top.