| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 2 | Ripe tomatoes, seeded and | |
| chopped | ||
| 2 | T | Olive oil |
| 1/2 | c | Butter |
| 3 | Garlic cloves, up to 4 | |
| 4 | Springs fresh rosemary | |
| leaves removed from stems | ||
| 1 | Veg bouillon cube, crushed | |
| 1/2 | Large, ripe avocado peeled | |
| and cut into bite-sized | ||
| pieces | ||
| 1/2 | lb | Cubed Mozzarella |
INSTRUCTIONS
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@intergate.bc.ca> on Jan 11, 1998
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