Foto: Half Baked Harvest
Ingredients
- 1 pound bucatini pasta
- 2 ripe, small to medium avocado, halved
- 1 egg
- 1/4 cup fresh basil, plus more for serving
- kosher salt and pepper
- 6 slices thick cut bacon, chopped
- 2 small zucchini, cut into ribbons
- 2 tablespoons chopped fresh thyme or oregano
- 1 teaspoon crushed red pepper flakes, or to taste
- 1 cup grated parmesan cheese, plus more for serving
Steps
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1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain the pasta.2. In a blender, combine the avocado, egg, basil, and a pinch each of salt and pepper. With the blender running, stream in about 1/2 cup of the pasta cooking water and pulse until smooth and creamy. 3. Heat a large skillet over medium high heat and cook the bacon until crisp. Add the pasta, zucchini, thyme, and crushed red pepper flakes, to the skillet. Cook 5 minutes or until warmed though. Add the avocado sauce and parmesan, tossing well to combine. Continue to cook another 3-5 minutes, adding pasta water to thin the sauce as needed. Season with salt and pepper. Remove from the heat and stir in a handful of fresh herbs. 4. Divide the pasta among plates and top with parmesan and basil. Enjoy!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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