Recipe - Linguine With Avocado And Rosemary

2 Ripe tomatoes; seeded and
chopped
2 tablespoon Olive oil
One half cup Butter
3 Garlic cloves; (up to 4)
4 Springs fresh rosemary;
leaves removed from stems
1 Veg bouillon cube; crushed
One half Large; ripe avocado, peeled
and cut into bitesized
pieces
One half pound Cubed Mozzarella

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 recipeludigest Volume 01 Number 499 by Kevin Kirkland
kevink@intergate.bc.ca on Jan 11, 1998