Creamy Avocado Spinach Pasta

1.Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 9-11 minutes.

2.While the pasta cooks, prepare the avocado sauce. In a food processor or blender, combine the ripe avocado, fresh spinach, minced garlic, lemon juice, olive oil, grated Parmesan cheese, salt, and black pepper. Blend until smooth and creamy. If the sauce is too thick, add a tablespoon of water or reserved pasta water to loosen it.

3.Once the pasta is cooked, reserve 1/4 cup of the pasta cooking water and then drain the pasta.

4.Return the drained pasta to the pot over low heat. Add the avocado-spinach sauce and gently toss to coat the pasta evenly. Add reserved pasta water a little at a time if needed to achieve a silky, creamy consistency.

5.In a large skillet over medium heat, warm a teaspoon of olive oil. Add the sliced red bell pepper and sauté for 3-4 minutes until slightly softened but still crisp.

6.Add the halved cherry tomatoes to the skillet and cook for another 2 minutes until they start to soften but retain their shape. Remove from heat.

7.Gently fold the sautéed red pepper and tomatoes into the creamy avocado spinach pasta. Taste and adjust seasoning with salt, pepper, and crushed red pepper flakes if desired.

8.Serve immediately, garnished with extra grated Parmesan cheese and a few fresh spinach leaves for color and freshness.