Blend lemon juice, garlic cloves, salt, paprika, parsley, and olive oil together in a food processor until smooth. Add avocado. Continue processing until smooth and creamy. Add black pepper to taste. Set sauce aside in air tight container, with cling wrap resting directly on top of sauce to keep air out.
In a large heavy pot, bring well-salted water to boil. Cook pasta just until al dente, according to package.
Drain pasta in strainer and sprinkle with olive oil to prevent sticking. Plate the pasta and pour desired amount of sauce onto each plate. Toss to combine and sprinkle with plenty of fresh parmesan. Serve immediately.
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|Serving Size: 1 (172g)|
|Recipe Makes: 1|
|Calories from Fat: 240 (79%)|
|Amt Per Serving||% DV|
|Total Fat 26.7g||36 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 19g|
|Polyunsanturated Fat 3g|
|Cholesterol 0mg||0 %|
|Sodium 4876.9mg||168 %|
|Potassium 545.1mg||14 %|
|Total Carbohydrate 17.2g||5 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 13.6g|
|Protein 3.8g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 304
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