Spaghetti w/Avocado-Ricotta Sauce

12 ounces spaghetti or 1 box of orecchiette pasta
1/4 cup extra-virgin olive oil, plus additional for drizzling
1 clove garlic finely chopped
Zest and juice of 1 lemon
3 avocados
1/2 cup of Ricotta cheese
1/2 cup shredded Parmesan cheese
1/3 cup chopped basil
1 cup of chicken broth

In a pot, of boiling water add spaghetti and cook to 8 minutes or until al dente. Drain and set aside.
Meanwhile, heat the olive oil in a large saute pan over medium-high heat. Cook
the garlic 1 minute, then add the lemon zest and juice, vegetables and approximately 1/4 cup of chicken broth. Cook for about 7 minutes or until bok choy is softened.

Now add the pasta, parmesan cheese and stir.
In a blender add diced avocado, ricotta cheese, 1/4 chicken broth and puree. Salt to taste

Mix over the pasta and serve immediately.

Published by Irritable Life

Institute of Culinary Education Alumni with a MacGyver mentality in the kitchen 2 cope w/IBS. Love DDP Yoga and Transcendental Meditation

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