Speedy No-Cook Avocado Pasta Sauce

12 ounces whole-grain pasta

1 large avocado, peeled, pitted and roughly cubed

¼ cup lemon juice

1 teaspoon lemon zest

2 cloves garlic, minced or pressed

1 scallion, chopped

2 tablespoons olive oil

2 tablespoons grated Parmesan cheese

1 teaspoon Worcestershire sauce

Pinch of red pepper flakes

¼ cup cilantro leaves and soft stems

Kosher salt and ground black pepper

Bring a large saucepan of salted water to a boil. Cook the pasta according to package directions, then reserve ½ cup of the cooking water, and drain.

Meanwhile, in a blender combine the avocado, lemon juice and zest, garlic, scallion, olive oil, Parmesan and Worcestershire sauce. Blend until smooth. If too thick, add 1 to 2 tablespoons of water. Once smooth, add the red pepper flakes and cilantro and pulse to mix, but not completely blend. Season with salt and pepper. Pour into a large serving bowl.

Once the pasta is cooked and drained, immediately add it to the sauce let sit for 30 seconds. Toss to coat the pasta, adding a bit of the reserved cooking water, if needed, to thin the sauce.

Start to finish: 20 minutes

Serves 6

Nutrition information per serving: 320 calories; 100 calories from fat (31 percent of total calories); 11 g fat (1.5 g saturated; 0 g trans fats); 0 mg cholesterol; 135 mg sodium; 47 g carbohydrate; 7 g fiber; 3 g sugar; 8 g protein.

Melissa d'Arabian