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- Preparing Time: 15 minutes
- Total Time: -
- Served Person: 6
- 1/4 teaspoon ground nutmeg
- 1 pound elbow macaroni
- 1 tablespoon lime juice
- 1/4 teaspoon chili powder
- 1 1/2 cups skim milk
- 1/2 cup chopped chives
- 1 cup flat-leaf parsley leaves
- 3 small garlic cloves
- 2 fully ripened avocados from mexico, halved, pitted, peeled and diced, divided
- 5 ounces reduced-fat sharp cheddar cheese cut in 1/2-inch cubes
- Carbohydrate 67.3
- Cholesterol 6
- Fat 12.8
- Protein 19.6
- Sodium 187
- Calories 458 calories;
In large sauce pot, cook pasta in salted water according to package directions. Meanwhile, in a small saucepan, combine milk, garlic, nutmeg and chili powder. Bring to a boil; reduce heat; simmer for 5 minutes. When pasta is almost cooked, place in blender the parsley leaves, 1 1/2 cups of the diced avocado, the cheese, lime juice and hot milk with garlic cloves; whirl until smooth. Drain pasta and return to sauce pot. Pour cheese sauce over pasta; toss to combine. Add chives and remaining 1/2 cup diced avocado; toss gently. Serve hot or at room temperature. Best when served the day of preparation.
