cancel
Showing results for 
Search instead for 
Did you mean: 
Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 730 calories
  • 45 min
  • 4 servings

Ingredients

  • 1 avocado
  • ½ (8 oz) block cheddar cheese
  • 1 small bunch cilantro
  • 2 cloves garlic
  • 2 jalapeño peppers
  • 1 lime
  • 12 oz rotini pasta
  • 14 fl oz whole milk
  • 2 medium zucchini squash
  • all-purpose flour
  • black pepper
  • butter, unsalted
  • salt

Instructions

  1. Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
    • 12 oz rotini pasta
    • 2 tsp salt
  2. Coarsely grate the cheddar cheese and set aside.
    • ½ (8 oz) block cheddar cheese
  3. Wash and dry the fresh produce.
    • 2 medium zucchini squash
    • 2 jalapeño peppers
    • 1 small bunch cilantro
    • 1 avocado
    • 1 lime
  4. Juice the lime into a medium bowl. Peel and mince or press the garlic into the same bowl.
    • 2 cloves garlic
  5. Halve the avocado and remove pit; scoop out the flesh into the medium bowl. Mash with a fork, mixing it into the lime juice and garlic.
  6. Slice the zucchini into ½-inch half moons and set aside.
  7. Quarter the jalapeño peppers lengthwise; seed and remove ribs of the jalapeño with a spoon. Finely dice and set aside. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing).
  8. Heat a large non-stick skillet over medium heat and add butter, swirling to coat the bottom.
    • 2 tbsp butter, unsalted
  9. Add the zucchini and jalapeños to the skillet. Cook, stirring occasionally, until the zucchini begins to brown; 4-5 minutes. Pour contents of skillet into a medium bowl and set aside.
  10. Return the skillet to medium-low heat and add butter. Once melted, whisk in the flour and cook for 2 minutes.
    • 2 tbsp butter, unsalted
    • 3 tbsp all-purpose flour
  11. Whisk in the milk and cook, stirring constantly, until smooth and thick, about 3-4 minutes. Season with salt and pepper.
    • 14 fl oz (1 ¾ cups) whole milk
    • ½ tsp salt
    • ¼ tsp black pepper
  12. Add the grated cheese to the skillet and stir until melted. Remove skillet from heat.
  13. Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Set aside.
  14. Add the avocado mixture to the skillet and stir until combined. Fold in the cooked pasta, veggie mixture, and cilantro.
  15. Divide between plates, serve immediately, and enjoy!

Nutrition per Serving

Calories
730
Fat
34g
Net Carbs
75g
Protein
25g

Cookware

  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • grater
  • large pot
  • measuring cups
  • measuring spoons
  • mixing bowls
  • nonstick skillet
  • stirring spoon
  • whisk or fork