Ingredients:
1 (16 ounce) packages angel hair pasta
1/4 cup extra virgin olive oil, divided
2 cloves garlic, minced
1 lb fresh asparagus spears, trimed and chopped
2 cups grape tomatoes, halved
1 (14 1/2 ounce) cans chicken broth
1 teaspoon dried dill weed
pepper
2 ripe avocados, peeled,pitted,and mashed
1/2 limes or 1/2 lemons, juiced
1/2 teaspoon garlic powder
1 cup shredded cheddar cheese
Directions:
Bring a large pot of lightly salted water to a boil.
Add angle hair pasta, cook for 5- 6 minutes until al dente;drain and toss with 1 tablespoon olive oil to prevent stickiness.
Heat the remaining 3 tablespoons olive oil in a skillet over medium heat and cook garlic for 1-2 minutes.
Add asparagus and tomatoes, stirring to coat.
Pour in broth and continue cooking uncovered 10 minutes or until the asparagus is tender but still bright green.
Place the pasta in a large bowl, and toss with the asparagus and tomato mixture, Season with dill and pepper.
In a separate bowl, mix the avocados, lime/lemon juice, and garlic powder together until blended Serve pasta with a dollop of the avocado mixture and top with shredded cheese.
Servings: 8
Time preparation: 25 min.
Time total: 40 min.