| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Ripe tomatoes; seeded and chopped |
| 2 |
tb |
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:
“Lust and selfishness do not equal love”