Linguine with Fennel & Avocado

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2 servings

Tip: Our meals are not always meatless, but we both feel just as satisfied when they include more veggies and less (or no) meat. There are more meatless recipes than days to cook them! As I mention frequently, look for recipes that you can use as a base, follow the concept, but change up the ingredients to keep your meals interesting.

4-6 oz dry linguine
1 large fennel bulb
1 orange bell pepper
3 scallions
2 cloves fresh garlic
1 medium-size perfectly ripe avocado
1/2 fresh lemon
1-2 oz hard Italian cheese (ex: Asiago, Romano, Pecorino)
High quality olive oil
1/4 cup white wine
1/2 cup vegetable broth
1/4 to 1/2 cup pasta water (from cooking linguine)
Sea salt & freshly ground black pepper

Bring a large pot of water to a boil; add about 1 tsp of salt.
Wash and dry all vegetables.
Quarter, core and slice the fennel bulb.
Remove stem and seeds from bell pepper; cut in small slices.
Slice scallions.
Mince garlic cloves.
Prep the avocado as directed in this recipe; dice avocado in each half.

Cook linguine as directed on pasta package; turn off heat when pasta is almost al dente.

Heat about 2 Tbsp olive oil in a large skillet. Sauté fennel, pepper and scallions over medium-high heat for about 2-3 minutes. Season with a little S&P. Add garlic and wine; simmer until wine is nearly gone. Add broth; simmer until about half is evaporated. Add “almost al dente” linguine to the skillet with about 1/2 cup of the pasta water. Simmer to reduce and thicken sauce and finish cooking the pasta to al dente. Squeeze fresh lemon juice over all.

Plate the pasta and vegetables; top with diced avocado; shave the cheese over each serving. Top with a drizzle of olive oil and a grind of fresh black pepper.

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