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Creamy Avocado Fettuccine with Corn & Cherry Tomatoes.

  • 2
  • 10 oz
    fettuccine pasta
  • 2 small pkgs
    fresh basil
  • 1 cup
    frozen corn
  • 4 cloves
  • 1 pint
    grape tomatoes
  • 1
  • 4 oz
    Parmesan cheese
    black pepper
    extra virgin olive oil
  • 1
    Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Add the frozen corn within the last 4 minutes of cooking. When the pasta and corn are finished, drain, return to pot, and set aside.
    2 tsp salt
    10 oz fettuccine pasta
    1 cup frozen corn
  • 2
    Wash and dry the fresh produce.
    2 small pkgs fresh basil
    1 lemon
    2 avocados
    1 pint grape tomatoes
  • 3
    Pick basil leaves off the stems and place in the blender. Reserve several leaves for garnish.
  • 4
    Juice the lemons into the blender.
  • 5
    Halve avocados and remove pits; scoop the flesh into the blender.
  • 6
    Peel the garlic and add to the blender.
    4 cloves garlic
  • 7
    Finely grate Parmesan and add to the blender along with the olive oil, salt, and pepper.
    4 oz Parmesan cheese
    2 tbsp extra virgin olive oil
    ½ tsp salt
    ¼ tsp black pepper
  • 8
    Blend the ingredients until smooth, 30-60 seconds.
  • 9
    Add the sauce from the blender into the pot with the pasta and corn; stir to combine.
  • 10
    Halve the grape tomatoes and add to the pasta, stir once more to combine.
  • 11
    Divide the pasta mixture between bowls, garnish with reserved basil, and enjoy!