Avocado and Tomato Pasta

Preparation:     10 minutes

Cooking:   25 minutes

Serves 4

400g fettuccine pasta

2 punnets baby roma tomatoes, chopped

2 cloves garlic, crushed

1/2 cup red wine

3 avocados, peeled and sliced

1 cup grated Parmesan cheese

Parsley to garnish



Cook pasta according to directions on packet. Meanwhile, combine tomatoes, garlic and wine in a saucepan. Bring to the boil.  Reduce heat. Simmer for 15 minutes or until tomatoes are tender and liquid has reduced. Stir avocado through sauce.  Spoon sauce over hot, drained pasta. Sprinkle with Parmesan cheese and chopped fresh parsley to garnish.