3 tbsp Westfalia Fruit Avocado Oil
1 ripe Westfalia Fruit Avocado, diced or sliced
10 oz (280 g) spaghetti
3 cloves garlic, thinly sliced
½–1 tsp red chili flakes (adjust to taste)
½ lemon, juiced
Salt and freshly-cracked black pepper, to taste
Fresh parsley, chopped (optional)
Grated Parmesan or Pecorino (optional)
Prep Time: 10 mins
Cook Time: 15 mins
Servings: 2–3
1 Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve ½ cup pasta water before draining.
2 In a large skillet, heat avocado oil over medium heat. Add sliced garlic and cook gently until golden and fragrant. Add chili flakes and stir for 30 seconds.
3 Add drained pasta directly to skillet with oil. Toss to coat, adding a splash of reserved pasta water if it looks dry.
4 Gently fold in diced avocado and a squeeze of lemon juice. Season with salt and black pepper.
5 Top with fresh parsley and, if desired, a sprinkle of Parmesan. Serve warm. Enjoy!
To learn more about Westfalia Fruit, visit www.westfaliafruit.com
