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Fettucine with Avocado and Cottage Cheese Recipe

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Healthy pasta recipe of fettucine with avocado and cottage cheese. You can use shrimps instead of cottage cheese if you prefer sea food.
Author Mukta Tikekar

Ingredients

  • 500 gm semolina fettucine
  • 1 cup cottage cheese cut in 1 cm cubes (See note below)
  • 4 ripe avocados cut in 1 cm cubes
  • 2 large parboiled tomatoes cut in 1 cm cubes
  • Half lemon
  • 1 tsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 4 tbsp olive oil
  • Salt to taste

Instructions

  • Cook semolina fettucine until al-dente, drain and set aside.
  • Meanwhile marinate cottage cheese in juice of half a lemon, ginger-garlic paste, turmeric powder, and salt.
  • After 5 minutes, cook the cottage cheese and the marinade juices for exactly 5 minutes on medium heat in shimmering oil.
  • Toss delicately and thoroughly the fettucine, avocado, tomatoes, cottage cheese and juices, and parsley (freshly chopped or dry flakes) until pasta is coated well. (The avocado will melt a bit and form a buttery light green coating.)

Notes

Note:
If you eat sea food you can use shrimps instead of cottage cheese. Josceline had made fettucine with avocado and shrimps. She suggested that vegetarians could substitute shrimps with cottage cheese.