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

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