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Linguine With Artichokes & Avocados

Chef.Foodie's picture
Ingredients
  Butter/Margarine 2 Tablespoon
  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
  Avocado 1 Small
  Dry linguine 6 Ounce
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Dish: 
Noodle
Restriction: 
Vegetarian
Ingredient: 
Pasta
Servings: 
2

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