Broccoli-Avocado Pasta

Pasta normally just doesn’t do it for me. I don’t particularly care for Italian restaurants, and I’ve never been that into creamy Alfredop-type sauces. This recipe, however, won me over for two reasons: avocado and lime.

It seems like far too often, pasta dishes rely on the same basic flavors (tomato, basil, parmesan) over and over. But this recipe is a little different. Lots of garlic, white wine, red pepper flakes, lime juice and zest, and avocado. It’s awesome. It’s also pretty simple to put together – just have the pasta boiling on one burner while you mix up the sauce on another, then combine it all in the end and toss with big pieces of avocado. I cut a big zucchini up into pasta-like ribbons to increase the vegetable content, but that’s definitely optional if you don’t like zucchini or don’t have any on hand.

(adapted from Veganomicon)

8 ounces whole wheat spaghetti
3 cups broccoli florets
2 tbsp olive oil
6 cloves garlic, minced
1/4 tsp lime zest
juice of one lime (1-2 tbsp)
1/2 tsp red pepper flakes
1/4 cup white wine
1/2 cup vegetable broth
salt and pepper
1 large zucchini, cut into long, thin ribbons
2 avocados, cut into bite-sized pices

Bring a large pot of water to a boil and make sure you have all your ingredients ready to go.
Once the water is boiling, add the pasta. When the pasta has one minute of cooking time left, you’ll be adding the broccoli.

Heat a large skillet over medium heat. Add the oil, garlic, lime zest, and red pepper flakes and cook for about 2 minutes. Add the broth, lime juice, and a pinch each of salt and pepper. Stir in the zucchini and cook, stirring, until it is soft. Turn the heat down to a simmer.

Add the broccoli to the pasta, cook for one minute, then drain. Toss the pasta and broccoli in with the zucchini and sauce, and cook for about 3 minutes (make sure everything is well-coated). Transfer to a serving bowl and toss with the zucchini and some more black pepper.

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