Categories: Simple dinners

Ingredients

• 1 16-oz pkg angel hair pasta
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1 lb fresh asparagus spears, trimmed and chopped
• 2 cups grape tomatoes, halved
• 1 14.5-oz can chicken broth
• 1 tsp dried dill weed
• freshly ground black pepper to taste
• 2 avocados, peeled, pitted, and mashed
• 1/2 lime, juiced
• 1/2 tsp garlic powder
• 1 cup shredded white cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add angel hair pasta, cook for 5 to 6 mins, until al dente; drain and toss with 1 tbsp olive oil to prevent stickiness.

2. Heat the remaining 3 tbsps olive oil in a skillet over medium heat and cook the garlic for 1 to 2 mins. Add the asparagus and tomatoes, stirring to coat. Pour in the broth, and continue cooking uncovered 10 mins., or until the asparagus is tender, but still bright green.

3. 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 juice, and garlic powder together until blended.

4. Serve pasta with a dollop of the avocado mixture, and top with shredded cheese.

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