Pasta Della California.

The kids loved this... they love broccoli. Too bad for Shayne who just thought it was just "eh." Because if the kids like it, like devour it like it... it's gonna be made again!

1/2 pound thin spaghetti
3 cups sliced broccoli (tops cup into small florets, stalks sliced thinly)
8 cloves garlic, minced
1/4 teaspoon grated lime zest
1/2 teaspoon red pepper flakes
1/4 cup white grape juice
1 cup vegetable broth
2 tablespoons lime juice
1/2 teaspoon salt
several pinches of freshly ground black pepper
1 cup loosely packed arugula leaves
2 avocados; peeled, pitted, and sliced into 1-inch chunks

Bring a large pot of water to boil and prep all your ingredients while the water boils, because this dish comes together in no time. Once the water is boiling, add the pasta and cook according to the package directions, usually about 10 minutes. In the last minute of cooking you will be adding the broccoli, so keep that in mind.

Meanwhile, preheat a large nonstick skillet over medium heat. Add about 2 tablespoons of of water, garlic, lime zest, and red pepper flakes, and gently heat, stirring often, for about 2 minutes, being careful not to burn the garlic. Pour in the white grape juice and raise the heat to bring to a boil, to reduce the white grape juice, about 2 minutes. Add the vegetable broth, lime juice, salt, and pepper, and bring again to a boil. Once the sauce is boiling, lower the heat to a simmer. Add the arugula.

By this point the pasta should be almost done, so add the broccoli to the boiling pasta and cook for 1 more minute. Drain all into a colander.

When the arugula is wilted, add the broccoli and pasta to the pan and use a pasta spoon to toss it around, making sure to get everything coated in garlic. Cook for about 3 more minutes. Add the avocado and turn off the heat. Gently toss the pasta for another minute to incorporate the avocado without smushing it, just until it is warmed through.

Serve with generous grinds of black pepper. There is usually a lot of garlic left in the pan, so be sure to spoon that over your bowls of pasta.

adapted from Veganomicon

by: Isa Chandra Moskowitz & Terry Hope Romero

page 192-193

My changes: omited 2 tablespoons olive oil, subbed grape juice for white wine, and I only used a cup of spicy arugula instead of the 4 cups they had (way too spicy for us)