Avocado, Lime and Tomato Spaghetti with Prosciutto di San Daniele and Grana Padano
This Mexican and Italian fusion spaghetti dish could not be any easier. This Avocado, Lime and Tomato Spaghetti is a simple weeknight meal that is on the table in under 15 minutes.
Cook Time15 mins
Total Time15 mins
- 140 g Wholewheat spaghetti
- 1 Lime (juice only)
- 1 pinch Sea salt and black pepper
- 2.5 tbsp Olive oil
- 0.5 Avocado, cut in to chunks
- 8 Tomatoes, on the vine
- 6 slices Prosciutto di San Daniele
- 30 g Grana Padano, shaved
Put the tomatoes in a oven-proof dish with half a tbsp of oil and cook in a preheated oven at 190C for 15 minutes
Add the spaghetti to a pan of boiling water and simmer for 12 minutes.
Drain the spaghetti and add back to the pan and stir through the rest of the olive oil, along with the lime juice, sea salt and black pepper and mix well.
Divide the spaghetti between bowls and then top with the chunks of avocado and cooked tomatoes. Add the prosciutto di San Daniele in roses and add shavings of Grana Padano on top. Add extra black pepper before serving.
Serving: 1salad | Calories: 562kcal | Carbohydrates: 49g | Protein: 20g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 12mg | Sodium: 443mg | Potassium: 199mg | Fiber: 9g | Sugar: 3g | Vitamin A: 50IU | Vitamin C: 23.9mg | Calcium: 40mg | Iron: 2mg