Pasta with Avocados

Original Recipe from the book Veganomicon

I was skeptical of this recipe, especially being a newbie to avocado island, but as all my avocados ripened at the same time I was in desperate need of eating them before they got all mushy!!  Enter Veganomicon's Pasta Della California.  Once again, my favey-fave vegan cookbook has delivered another divine dish that was EASY to prepare!!!!

What you need:

1/2 lb whole wheat linguine
3 cups sliced brocoli (stalks and all, I thinly sliced the stalks and made tiny florets)
2 TBS olive oil or a little veggie broth to sautee the garlic and other bits in
8 cloves minced garlic
1/2 tsp lime zest
1/2 tsp red pepper flakes
1/4 c white wine
1 c veggie broth
2 TBS lime juice
1/2 tsp salt
black pepper to taste
4 c loosely packed arugula
2 avocados peeled and cut into 1 inch chunks (use ripe but pretty firm avocados here)


Get the water boiling for the pasta and prep all other ingredients while thats happening, because this is going to come together pretty quick

Cook pasta according to package directions, during the last minute throw the brocolli in, bring it back to a boil and finish cooking the pasta

While the pasta is cooking, heat a large skilled over med heat.  Add olive oil, garlic, lime zest, and red pepper and heat gently stirring for about 2 minutes.  Really be present because all it takes is just a little extra time and bam your garlic is burned!  Add the wine and turn up the heat so that the wine boils and the sauce reduces for about 2 min.  Now add veggie broth, lime juice, salt and pepper and boil then add in arugula.

When the pasta is done drain into a colander brocolli and all and then once the arugula is wilted add the pasta and brocolli to the skillet and combine.  Cook for about 3 more minutes and then gently fold the avocado in and turn off the heat.  Toss the pasta until the avocado is warmed  through.