Summer Pasta with No-Cook Gazpacho Sauce - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Sarah Reynolds
The ingredients used to make traditional Spanish gazpacho — tomato, bell pepper, onion, and garlic — can also be used to make this delicious no-cook sauce for a refreshing summer pasta dish.
Ingredients
- 2 lb. ripe tomatoes
- 1 orange bell pepper
- 1/2 small red onion
- 1 clove garlic
- 1/3 c. extra-virgin olive oil
- 2 tbsp. fresh lime juice
- 1 tsp. salt
- 1/2 tsp. Freshly ground pepper
- 1 lb. orecchiette pasta
- 3 pickling (kirby) cucumbers
- 1 large firm-ripe Hass avocado
- 1/3 c. chopped fresh cilantro leaves
- 1/2 c. toasted, salted Spanish marcona almonds
- 6 oz. Cotija or ricotta salata cheese
Instructions
- In a large bowl, combine tomatoes, bell pepper, onion, garlic, olive oil, lime juice, 3/4 teaspoon of the salt, and pepper; set aside.
- In a large pot of boiling salted water, cook pasta according to package directions until al dente; drain.
- In a small bowl, combine cucumbers, avocado, cilantro, and the remaining 1/4 teaspoon salt.
- While pasta is hot, add to tomato mixture and toss to combine. Stir almonds into pasta. Divide pasta into shallow serving bowls. Top each with cucumber mixture, dividing evenly; sprinkle with cheese.
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