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!
What you’ll need
- ¾ lb whole wheat linguine
- 4 cups broccoli, cut into florets
- ⅓ 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 kev@kevcooksplants.com and I’ll take a look (and of course credit you when it’s posted).
Avo-lime was absolutely lovely, the flavours are still dancing around my tongue 😆
Thank you so much! I’m glad you enjoyed it!