Avocado Pasta with Spinach and Corn



1 c frozen corn

1 pint cherry tomatoes

2 T olive oil

8 oz whole-grain pasta

2 c baby spinach

1 avocado, pitted and chopped

1 1/2 T fresh lemon juice

1/4 c pumpkin seeds


  1. Toss corn, tomatoes and 1 T olive oil on a cookie sheet.
  2. Bake for 15 minutes or until the corn is golden brown.
  3. Meanwhile, cook pasta according to the package directions.
  4. Remove corn mixture from the oven. Stir in spinach.
  5. Process avocado, lemon juice, and 1 Toil in a blender until smooth.
  6. Toss together the pasta, corn mixture, and avocado sauce.  Add salt and pepper to taste.

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