Time 20m Yield 6 Number Of Ingredients 8 Steps:
Cook and drain pasta as directed on package. While pasta is cooking, heat oil in 3-quart saucepan over medium heat; add garlic. Cook 1 to 2 minutes, stirring occasionally, until garlic is tender but not brown; remove from heat. Stir basil, avocado and tomatoes into garlic in sauce-pan. Toss vegetable mixture and pasta. Sprinkle with salt and pepper.
Yield 4-6 servings Number Of Ingredients 9 Steps:
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl. Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes. Toss pasta with tomato sauce and basil. Top with Parmesan.
Time 30m Yield 10 servings. Number Of Ingredients 12 Steps:
Cook rotini according to package directions for al dente. Meanwhile, place avocados, spinach, basil, garlic, lime juice, salt and pepper in a food processor; pulse until chopped. Continue processing while gradually adding oil in a steady stream., Drain rotini; transfer to a large bowl. Add avocado mixture and tomatoes; toss to coat. Top with pine nuts and toppings of your choice.
Time 30m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 400°F. Place the garlic and the tomatoes in a baking pan. Drizzle with 2 tbs of olive oil, and season with salt and pepper. Bake for 15 minutes. In the meantime, cook the bacon until crispy and cook the pasta according to package instructions. Roughly chop the bacon. Drain the pasta, and place it in a serving bowl. Drizzle with 1 tbs of olive oil and sprinkle with salt and pepper. Add bacon, avocado and tomatoes with juices. Squeeze the garlic out into a seal tight container, add the vinegar, remaining olive oil and chopped basil and shake well to combine. Pour the dressing over the pasta, and mix well. Garnish with fresh basil leaves, and serve.
