Ingredients
Original
recipe makes 6 servings
1 pound elbow macaroni
2 cups skim milk
3 small garlic cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon chili powder
1 cup flat-leaf parsley leaves
2 fully ripened Avocados, halved, pitted,
peeled and diced, divided
5 ounces reduced-fat sharp Cheddar cheese cut
in 1/2-inch cubes
1 tablespoon lime juice
1/4 cup chopped
chives
Directions
- In large sauce pot, cook pasta
in salted water according to package directions.
- Meanwhile, in a small saucepan,
combine milk, garlic, nutmeg and chili powder. Bring to a boil; reduce
heat; simmer for 5 minutes. When pasta is almost cooked, place in blender
the parsley leaves, 1 1/2 cups of the diced avocado, the cheese, lime
juice and hot milk with garlic cloves; whirl until smooth. Drain pasta and
return to sauce pot. Pour cheese sauce over pasta; toss to combine. Add
chives and remaining 1/2 cup diced avocado; toss gently. Serve hot or at
room temperature.
- Best when served the day of
preparation.