Categories: entree, pasta, vegetarian
Ingredients
- 1/2 lb linguine
- 3 c sliced broccoli (small florets, stalks sliced thinly)
- 2 T olive oil
- 8 cloves garlic, minced
- 1/4 t grated lime zest
- 1/2 t red pepper flakes
- 1/4 c white wine
- 1 c vegetable broth
- 2 T lime juice (about 1 lime)
- 1/2 t salt
- several pinches of freshly ground black pepper
- 4 c loosely packed arugula leaves
- 2 avocados, sliced into 1-in chunks
Directions
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Bring a large pot of water to boil and prep all your ingredients while the water boils, because this dish comes together in no time. Once the water is boiling, add the pasta and cook according to the package directions, usually about 10 minutes. In the last minute of cooking you will be adding the broccoli, so keep that in mind.
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Meanwhile, preheat a large nonstick skillet over med. heat. Add the olive oil, garlic, lime zest, and red pepper flakes, and gently heat, stirring often, for about 2 min, being careful not to burn the garlic. Pour in the wine and raise the heat to bring to a boil, to reduce the wine, about 2 min. Add the vegetable broth, lime juice, salt, and pepper, and bring again to a boil. Once the sauce is boiling, lower the heat to a simmer. Add the arugula.
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By this point the pasta should be almost done, so add the broccoli to the boiling pasta and cook for 1 more minute. Drain all into a colander. When the arugula is wilted, add the broccoli and pasta to the pan and use a pasta spoon to toss it around, making sure to get everything coated in garlic. Cook for about 3 more minutes. Add the avocado without smushing it, just until it is warmed through.
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Serve with generous grinds of black pepper. There is usually a lot of garlic left in the pan, so be sure to spoon that over your bowls of pasta.