Meditteranean Pasta

Hello! I have still been away from the computer a lot, but today I was able to sit and read comments on my blog and check in to one or two.

Per your requests, here is the recipe I used for our shrimp and pasta dish the other day.

I’ve written in red anything I did differently or added to the recipe. This was such an easy, quick meal. It really does only feed about three adults, so when I make it for my family I will have to double it.

My sister-in-law and brother kept going on and on about how wonderful it was. I felt I couldn’t take any real credit, because it was so simple to make. I think it just looked fancy, so if you want to impress someone try it. You’ll love how it tastes (if you like the ingredients) and they’ll think you’re a high class chef. 🙂

I hope you enjoy it as much as we did. Have a great day! -Leah

Meditteranean Pasta at

one ripe avocado
angel hair pasta (or whatever is on hand) 1/2 of a 1lb. box of whole wheat pasta
3 medium cloves garlic
4 tablespoons butter no butter, just olive oil
olive oil
Parmesan cheese
peeled deveined raw shrimp (optional) 1 lb.

Set water to boil in preparation for pasta (I added chicken bouillon to water, since I’ve been told that helps whole wheat pasta cook softer. It doesn’t change any flavors since you pour water off later.) and heat a pan for the sauce. Melt the butterNo butter..just olive oil. slowly on a low setting so that it does not brown or burn.
Mince the garlic while the butter is melting and add slowly. Do not brown the garlic. Simmer so that the garlic slowly softens and flavors the butter.

Dice the avocado while the garlic softens. You may add a bit of olive oil to the pan to raise the smoking point and help to keep the butter and garlic from scorching. Add diced avocado to the pan and stir to coat. Raise heat to medium, stirring periodically to stop the garlic from browning. Now would be a good time to add the pasta to the water.

Cook the avocado for approximately ten minutes until it softens and you can smash a piece with the spatula. Chop a small handful of Cilantro and add to the avocado mixture, saving some. If you’re adding shrimp do that now and let it simmer until it turns opaque and pink.

Drain the pasta and move to a serving plate. Add the Avocado mixture over the pasta, sprinkle the leftover Cilantro, and serve with Parmesan cheese. I tossed pasta and mixture together in large skillet and then served in bowls, allowing guests to put their own parmesan cheese on. This is up to your personal preference.

Serves two to three people.

For a healthier option, you may substitute the butter for olive oil, but cooking times will lengthen slightly. True. 🙂

Submitted by: Lucinda Estrada

About Leah@MyNewEnding

I'm a 44-year-old wife and mother who begins her day with God and coffee. When my youngest of 3 kids started college I went from a SAHM to a full-time job. I love being an attendance secretary. A lot has gone on since I started this blog in 2009, but one thing remains the same: I will not give up on my health. Join me as I share what that means for the season of life I'm in.
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2 Responses to Meditteranean Pasta

  1. Larkspur says:

    Hey Leah! It was great to catch up with your blog. I am so happy for you making the changes you've made to your family's diet… and I really applaud your kind efforts for your brother and mom. I am sorry to hear about the health problems they're having. I wish you all the very best.


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