| 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
A Message from our Provider:
“Who hears ‘Depart from me, for I never knew you\”?”