Southwestern Pasta with Green Tomatoes & Avocado
Roasted green tomato and avocado pasta full of fresh Southwestern flavors. This is a simple dish that packs a punch, and it's the perfect way to turn a batch of green cherry tomatoes into a tasty and unique meal!
Ingredients
- olive oil, for cooking
- 1 lb green cherry tomatoes , halved
- 6 cloves garlic, crushed, divided
- 2 tsp dried cumin
- ½ medium red onion, finely diced
- 1 large avocado, cubed
- ½ bunch cilantro (fresh coriander)
- 3.5 oz (100 g) feta, cotija or another crumbly cheese, crumbled
- ¾ cup (75 g) parmesan, grated
- 11 oz (300 g) linguine, or another long pasta shape
- ½ lime, for juicing and zesting
Instructions
- Preheat the oven to 180C / 360F.
- Prepare your tomatoes. Slice them in half, then toss with HALF of the crushed garlic (from three cloves), cumin and enough olive oil to lightly coat each tomato. Scatter them in a baking dish and place in the oven on a middle shelf for 20 minutes.olive oil, 1 lb green cherry tomatoes, 2 tsp dried cumin, 6 cloves garlic
- Meanwhile, in a large deep saute or frying pan, saute your onions in olive oil until soft. Add the garlic to the pan and saute for another moment until fragrant and softening.1/2 medium red onion, 6 cloves garlic
- Remove from the heat and add the avocado to the pan. Gently mix with the oil and onion/garlic mixture, then set aside.1 large avocado
- Keep an eye on the tomatoes. Once they are burst and starting to brown, turn off the oven temperature but let them sit at the bottom of the oven while you get the pasta boiling.
- Set the pasta boiling according to package instructions.11 oz linguine
- Once the pasta has reached a simmer, remove the tomatoes from the oven and add the lime juice and zest. Mix through.1/2 lime
- Pour the roasted tomatoes into the pan with the onions, garlic and avocado. Use a spatula to get as much of the juices out of the roasting dish as possible. Add the parmesan cheese to the pan and very gently mix through. You shouldn't need any heat - the residual heat from the tomatoes and on the pan should be enough for the cheese to start melting in.3/4 cup parmesan
- Once the pasta is boiled, drain and add to the pan. Add the cilantro and feta cheese at the same time Toss through very gently, being mindful not to break up the avocado chunks or feta crumbles any more than necessary.1/2 bunch cilantro (fresh coriander), 3.5 oz feta, cotija or another crumbly cheese
- Add salt and pepper to taste and serve immediately.
Calories: 646kcal, Carbohydrates: 74g, Protein: 23g, Fat: 30g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Cholesterol: 35mg, Sodium: 610mg, Potassium: 751mg, Fiber: 8g, Sugar: 8g, Vitamin A: 1138IU, Vitamin C: 37mg, Calcium: 406mg, Iron: 3mg