Fettuccine with Sun-Dried Tomato and Avocado

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Fettuccine with Sun-Dried Tomato and Avocado

This recipe is one of my favorites from a cookbook focused on foods known for their aphrodisiac qualities. Inter-Courses is a mix of creative recipes using foods that enhance the mood for romance. This pasta recipe has everything going for it from the tang of lime to the spice of fresh basil, and it's even a great dish to prep with the person sharing the meal. Oh, and that 'special' ingredient? Blame it on the avocado.

  • Prep Time: 15 mins
  • Cook Time: 7-8 mins
  • Servings: 2


  • 6 oz fettuccine
  • 1/4 cup(s) green bell pepper, diced
  • 1/4 cup(s) sun-dried tomatoes, chopped
  • 1 small lime, juiced
  • 1 clove(s) shallot, diced
  • 1 avocado, cubed
  • 2 tbsp(s) flat-leaf parsley, finely chopped
  • 6-7 large basil leaves, chopped
  • 2 tbsp(s) walnuts, chopped
  • 2 tbsp(s) olive oil
  • 2 tbsp(s) red wine vinegar
  • salt and pepper to taste

Tips and Suggestions

Add crumbled, cooked bacon for a non-vegetarian option.

Recipe Adapted from sun-dried tomato and avocado fettuccine in InterCourses: an aphrodisiac cookbook by Martha Hopkins and Randall Lockridge


Bring a large pot of salted water to a boil. Add the fettuccine to the pot and cook according to directions, about 7 minutes.

In a medium bowl, gently combine all ingredients, but set aside half the avocado. Add fettuccine while hot to the avocado mix and gently combine. Serve on a platter and top with remainder of cubed avocado.

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