This past week, Aldi has had avocados on sale for $0.49 each! I love avocados but the thought of spending a dollar (or sometimes more) on one piece of fruit just doesn’t sit well with me. Not to mention, I have a hard time timing the eating of them right. I know that you are supposed to buy them when they are somewhat tender but, I swear, whether I buy them hard as a rock, squishy, or somewhere in between, at least half of it is bad when I open it. So, half of my dollar goes to waste. I have learned now, though, that Aldi is really the only place you should buy avocados. Not only are they half the price of other chain grocers, they are not half disgusting when you peel them.
Avocados bring to mind two dishes for me. Guacamole and avocado pasta. I don’t yet have a great go-to recipe for guacamole, so avocado pasta it was. Not that it was a hard decision. This pasta dish is like biting into summer. The sauce is creamier than any cheese sauce I’ve come across and a thousand times healthier. I could go on and on about how sensationally delicious this is, but you might as well try it yourself. The green color is fun for the kids as well. It’s not every day that they get to eat monster food.
- 2 ripe avocados
- 1 pkg spaghetti
- 1/2 cup fresh basil
- 2 cloves garlic
- 2 tbsp lemon juice
- 1/3 cup olive oil
- 1 can whole kernel corn
- Optional: 1 can black beans or 1 cup of cherry tomatoes, halved
- Begin cooking the spaghetti according to package directions.
- In a food processor, combine avocado, basil, garlic, lemon juice, and olive oil. Blend until creamy.
- Drain spaghetti.
- Combine sauce, spaghetti, and corn.
- Add black beans or cherry tomatoes. I prefer tomatoes in the summer and black beans in the winter. It just seems appropriate.