May 16, 2013


So here’s a fact, I’m half Italian! (Actually, I’m like 1/15 Italian). My dad’s grandparents were Italian and migrated to Venezuela years ago. I have an Italian last name and passport, but I don’t feel Italian at all, I've NEVER been to Italy nor do I speak the language. But guess what? Something I do have is the appetite for Italian food (well, who doesn't?) and this summer I’m taking an Italian course at my university!
The reason why haven’t been blogging much this week is exactly that, my Italian course. I had 2 evaluations this week and I had been studying quite a bit. Now I’m free for a couple of weeks, and what a better way to celebrate this than eating an Italian dish? This was not good, it was suuuper delicious!
Cream sauces are full of the not-so-good type of fats and don’t provide many nutrients. On the other hand, this recipe will provide the creamy texture of those sauces but with good-fats and much more nutrients. And from my point of view, even a better flavor. Enjoy it!

40 minutes, serves 4


2 avocados (a bit ripe), seed and skin removed
½ a lemon’s juice
2 garlic cloves
½ teaspoon salt
1 large tomato (or 2 medium)
1 medium onion
1 tablespoon olive oil
¼ cup walnuts
4 servings of whole grain spaghetti
Parmesan cheese


-Cook pasta following the instructions provided in the package. Don’t add salt or oil.
-In a saucepan, pour the olive oil and let it heat over medium-high.
-Chop the onion and tomato in small squares, and cook in the saucepan. Add the salt and garlic.
-When softened, put aside for later use.
-In a medium-large bowl add the avocados and mash them with a fork.
-Add the onion-tomato mixture, the walnuts and the lemon juice. Mix well. This is your sauce.
-Add the sauce to each portion of pasta and mix well.
-Add a little bit of parmesan cheese and enjoy!

(Based on Flourishing foodie)