Linguine with avocado and rosemary
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Ripe tomatoes; seeded and chopped | |
| 2 | tablespoons | Olive oil |
| ½ | cup | Butter |
| 3 | Garlic cloves; (up to 4) | |
| 4 | Springs fresh rosemary; leaves removed from stems | |
| 1 | Veg bouillon cube; crushed | |
| ½ | Large; ripe avocado, peeled and cut into bite-sized pieces | |
| ½ | pounds | Cubed Mozzarella |
Directions
Saute tomatoes in olive oil for 5 min. Set aside. At the same time, melt butter in a separate pan. Add garlic and whole rosemary leaves and cook 5 min.; add crushed bouillon cube and cook until dissolved; set aside.
Meanwhile, cook the pasta too and toss when cooked with the tomatoes, rosemary sauce, avocado and Mozzarella.
Posted to recipelu-digest Volume 01 Number 499 by Kevin Kirkland <kevink@...> on Jan 11, 1998