Linguine With Artichokes & Avocados Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| 1 large clove garlic, minced or pressed | ||
| Onion | 1 Small, chopped | |
| Mushrooms | 2 Ounce, thinly sliced | |
| 1 medium-size tomato, peeled, seeded, and diced | ||
| Ripe olives | 2 Tablespoon, sliced | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| 1 jar (about 6 oz.) marinated artichoke hearts, drained and sliced | ||
| Avocado | 1 Small | |
| Linguine | 6 Ounce | |
| Grated Parmesan cheese | ||
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.
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.
Chef
