Linguine With Artichokes & Avocados
|Garlic||1 Clove (5 gm), minced / pressed|
|Onion||1 Small, chopped|
|Mushrooms||2 Ounce, thinly sliced|
|Tomato||1 Medium, peeled, seeded, and diced|
|Sliced ripe olives||2 Tablespoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Marinated artichoke hearts||6 Ounce, drained and sliced|
|Dry linguine||6 Ounce|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Melt butter in a wide frying pan over medium heat.
Add garlic, onion, and mushrooms; cook, stirring occasionally, until mushrooms are soft (about 10 minutes).
Stir in tomato, olives, wine, lemon juice, and artichokes.
Bring to a boil; boil until reduced by about a third (about 5 minutes).
While sauce is cooking, pit avocado; then peel, slice, and set aside.
Also, in a 5- to 6-quart pan, cook linguine in about 3 quarts boiling water until just tender to bite (about 9 minutes).
Drain pasta well, place in a warm bowl, and top with sauce; mix well, using 2 forks.
Divide between 2 warm plates and top with avocado.
Offer cheese to add to taste.