Instructions:

Fettuccine with Avocado

1 1/4 cups diced sun-dried tomatoes
1 cup diced green bell pepper
1/2 cup chopped fresh basil
1/2 cup chopped green onions
1/4 cup sherry wine vinegar
2 tablespoons olive oil
1 medium avocado (about 8 ounces) peeled and diced
1 pound dried fettuccine noodles (or any dried pasta)

In a large bowl, combine sun-dried tomatoes, green pepper, basil, green onions, vinegar, oil and half of the avocado. Toss ingredients well so they are evenly coated with oil and vinegar.

Meanwhile, cook pasta in boiling water for 6 minutes or until "al dente." Drain pasta and pour into salad bowl with the other ingredients while the pasta is still hot. Toss together and serve immediately, using the remaining avocado as a garnish on top of the pasta.

Makes 6 servings.

Nutrition per serving: 402 calories, 12 g protein, 66 g carbohydrate, 11 g fat, 4 g fiber, 0 mg cholesterol, 20 mg sodium

Diabetic exchanges: 3 bread plus 1 vegetable plus 2 fat