California Garlic-Lime Linguine with Avocado

1. Cook Pasta and Broccoli

Begin by bringing a large pot of water to a rolling boil. Once the water is boiling, add the linguine and cook according to the package instructions. In the last minute of cooking, add the broccoli florets and sliced stalks to the pot. Drain both the pasta and broccoli using a colander and set them aside.

2. Prepare Garlic and Lime Infusion

While the pasta is cooking, heat a large nonstick skillet over medium heat. Add the olive oil, followed by the minced garlic, grated lime zest, and red pepper flakes. Stir these ingredients for about two minutes until the garlic becomes lightly golden.

3. Add Wine and Reduce

Next, pour in the white wine and bring it to a boil. Allow it to cook for about two minutes, reducing until approximately half the liquid remains.

4. Create the Sauce

After the wine has reduced, add the vegetable broth, lime juice, salt, and several pinches of freshly ground black pepper. Bring this mixture to a boil, then reduce the heat to a simmer and add the arugula. Cook until the arugula wilts.

5. Combine Pasta and Sauce

Add the drained pasta and broccoli to the skillet, tossing them gently to coat evenly with the sauce. This will take about three minutes.

6. Add Avocado and Serve

Finally, add the chunks of avocado, gently tossing them into the mixture. Turn off the heat immediately after adding the avocado to ensure it warms through without becoming mushy. To serve, transfer the pasta to serving bowls, adding a few extra pinches of freshly ground black pepper on top. Spoon any leftover garlic from the skillet over the pasta for an extra burst of flavor.