Summertime Avocado-Lime Linguine

Here’s another versatile dish where you can swap out veggies for really whatever you like. I found this to be best when kept simple with some broccoli and spinach, allowing the sauce and avocado to be the stars of the show.

I love this in the summertime, when you’re not looking for something super heavy, but of course it’s great year-round!

Oil-free WFPB avocado lime pasta

Summertime Avocado-Lime Linguine

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Total Time: 45 minutes
Servings: 4

What you’ll need

  • ¾ lb whole wheat linguine
  • 4 cups broccoli, cut into florets
  • cup garlic, minced
  • 1 tsp lime zest
  • 2 limes, juiced
  • 2 cups vegetable broth
  • ½ cup white wine
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper
  • 5 oz fresh baby spinach
  • 2 avocados, cubed
  • red pepper flakes (optional)

How you’ll do it

  • Bring a pot of water to boil and cook pasta. When there's about a minute left for the pasta, add broccoli to the pot to cook for a minute, then drain together in a colander.
  • At the same time, preheat a large sauté pan over medium heat.
  • Add garlic, lime zest, and a tablespoon of water. Cook until garlic softens.
  • Add wine and raise the heat to bring to a boil. Reduce wine for about 2 minutes.
  • Add broth, lime juice, salt and pepper, and bring back to a boil. Once boiling, reduce to simmer and add spinach.
  • Once the spinach is wilted, add the pasta and broccoli to the pan and toss well, coating everything in the garlic and sauce.
  • Cook for a few more minutes and add avocado. Toss the pasta again gently, being careful not to smash the avocado.
  • Once everything is warm, remove from heat and serve. Top with red pepper flakes for an extra kick!

Did you make this? Well, what did you think? Leave a comment and let me know how it came out, or if you have a question about the recipe, fire away!

Do you have a favorite recipe you’d like to share on KevCooksPlants? Send it to me at and I’ll take a look (and of course credit you when it’s posted).


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