Fettuccine with California Avocado

Ingredients

• 2 tbsp olive oil
• ¼ cup sherry wine vinegar
• ½ cup fresh basil, chopped
• ½ cup green onions, chopped
• 1 cup sweet green pepper, diced
• 1 ¼ cups sun-dried tomatoes, diced
• 1 medium California avocado, diced
• 1 pound dried fettuccine noodles (or any dried pasta)

Directions

1. In a large bowl combine the olive oil, vinegar, basil, green onions, sun-dried tomatoes, and half of the California avocado.
2. Toss ingredients well so they are evenly coated with the oil and vinegar.
3. Cook pasta in boiling water for 6 minutes or until "al dente".
4. " drain pasta and pour in salad bowl with the other ingredients while the pasta is still hot.
5. Toss together and serve immediately, using the remaining California avocado as a garnish on top of the pasta.
6. Serving suggestions: serve with 2-3 oz of lean meat and additional steamed vegetables for a complete main meal.