Pasta Della California
Submitted by Isa
|
 |
| prep time: | cooking time: 35 minutes | makes 4 |
|
From Veganomicon. If I said in the title that this was pasta with avocados in it, I'm afraid no one would take me seriously, so I tricked you. Anything with avocado in it can be called "California" right? Anyway, this is so damn good. The pasta is sauteed in lots of garlic and lime along with broccoli and peppery arugula. Then the avocados are gently tossed in just until they are warm. So if the idea of "cooked" avocados scares you, don't worry. This is especially astounding with the Smoky Tempeh.
Tip: Choose avocados that are ripe but still firm, an avocado that is too mushy and has brown spots will not work here. If it's warm in your house, once the avocado is ripe you should refrigerate it for several hours - this way it will hold its shape when peeled and sliced. For this recipe, slice the avocado in half and remove the seed. Peel off the skin then slice each half lengthwise down the middle. Next, slice across into chunks.
|
|
Equipment:
Ingredients
1/2 pound linguine
3 cups broccoli, tops cut into small florettes, stalks sliced thinly
2 tablespoons olive oil
8 cloves garlic, minced (yes 8, that's not a typo!)
1/4 teaspoon grated lime zest
1/2 teaspoon red pepper flakes
1/4 cup white wine
1 cup vegetable broth
2 tablespoons lime juice (juice from one lime, depending on the juiciness of your lime)
1/2 teaspoon salt
several dashes fresh black pepper
4 cups loosely packed arugula leaves
2 avocados, peeled and sliced into 1 inch chunks (see tip)
Directions
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 boiling, add the pasta and cook as per package directions, usually about 10 minutes. In the last minute of cooking you will be adding the broccoli, so keep that in mind.
Preheat a large non-stick skillet over medium heat. Add the olive oil garlic, lime zest and red pepper flakes and gently heat, stirring often for about 2 minutes, being careful not to burn the garlic. Add the wine and bring the heat up reduce the wine, about 2 minutes. Add the vegetable broth, lime juice, salt and fresh black pepper and bring to a boil. Once boiling, lower the heat to simmer and add the arugula.
By this point the pasta should be almost done so add the broccoli and cook for one more minute. Drain in 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, for about 3 more minutes. Add the avocado and turn the heat off. Gently toss the pasta to incorporate the avocado without smushing it just until it is warmed through, about a minute. Serve with generous doses of fresh black pepper. There is usually a lot of garlic left in the pan, so be sure to spoon that over your bowls of pasta. |
 |
|
Reviews (add your own)
|
|
|
|
| Colleen wrote on Thursday October 04th, 2007 01:04 PM |
 three soybeans |
|
|
I made this for lunch at work people loved it, I left out alot of stuff (i just used avecado broccoli rpepper TONS of garlic) but ti was still really tasty and I added in tomatoes. YUMMY! |
|
|
|
|
| AsstroGirl wrote on Monday October 22nd, 2007 02:06 PM |
 three and a half soybeans |
|
|
This is amazing pasta! The arugula is the perfect peppery addition and the sauce is delicious. |
|
|
|
|
| Melissa wrote on Saturday October 27th, 2007 09:44 AM |
 four soybeans |
|
|
I love how fast, easy and tasty this recipe is. The sauce has a buttery texture that I miss now that I'm vegan. If you're cooking this for a family, the red pepper flakes and all that garlic might be a bit too much for those little palates--maybe halve the garlic and omit the red pepper flakes? I love your recipes Isa--you never let me down! |
|
|
|
|
|
|
| |
|
