Arugula Avocado Pasta

Just plain yum.

1/2 lb. linguine (feel free to use gluten-free alternative like this)

3 c broccoli chopped

olive oil

1/4 tsp lime zest

1/2 tsp crushed red pepper

1/4 c white wine (some for you, some for meee)

1 c vegetable broth

2 tbsp lime juice

2-4 c arugula leaves (or spinach if you're into the vegetable)

2 avocados cut into 1/2 - 1" chunks

8 oz. of cherry tomatoes (cut in half)

fresh pepper to taste

sea salt to taste

Prep your ingredients before hand coz this recipe goes quick once the pasta is done!

Bring large pot of water to boil. Once boiling cook pasta per directions on the package. Usually about 10 minutes.

Preheat a large skillet over medium heat. Add olive oil, lime zest and red pepper stirring often for about 2 minutes. Add wine and turn up heat just a little to reduce wine for about 2 minutes. Add vegetable broth, lime juice, salt and pepper and bring to a boil. Once boiling, lower the heat to a simmer, add arugula & broccoli and cover.

Once arugula is wilted turn off heat. Gently toss in cooked pasta, cherry tomatoes, and avocado. Cover with lid for about 3 minutes. Crack fresh pepper over dish and serve.

Love you, mean it

Emily

P.S. Delicious summer recipe modified from Post Punk Kitchen.