Pasta Della California

This week I've made two recipes out of my Veganomicon cookbook, by Isa Chandra Moskowitz and Terry Hope Romero published by Da Capo Press.  When we went to the bookstore for cookbooks the person helping us look for cookbooks happened to be a vegetarian so she thought we could try Vegan since half of Eli's allergies are animal products (Milk, Eggs, Beef).  This week was a long one so I'm making two postings, one for each recipe we tried.

First was Pasta Della California.
Recipe calls for 1/2 lb linguine (we used our fav Gluten free pasta), 3 cups sliced broccoli, 2 Tbsp olive oil, 8 cloves garlic, 1/4 tsp line zest, 1/2 tsp red pepper flakes, 1/4 cup white wine, 1 cup veggie broth, 2 Tbsp line juice, 1/2 tsp salt, several pinches of black pepper, 4 cups loosely packed arugula leaves (I couldn't find this and ommitted), and 2 avocados peeled, pitted, and sliced into 1 inch chunks.
You put the water for pasta to boil and take the minced garlic cloves, lime zest, red pepper flakes and olive oil in a large skillet over medium heat for about 2 minutes being careful not to burn garlic.  Then pour in wine and raise heat to boil about 2 minutes.  Add veggie broth, lime juice, salt, and pepper and bring to boil again.  Lower temp to simmer and add arugula.(Which I didn't add). 
You should have tossed pasta in water by now and add broccoli to boiling pasta and water when about one minute left to cook.  Drain the broccoli and pasta and add to skillet once arugula is wilted.
Toss well to make sure all is mixed and let cook for about 3 minutes.  Turn off heat and add avocado, tossing it to not smush it up.
Serve with generous amounts of black pepper.

  Look good, smelled good, had absolutely no flavor despite 8 cloves of garlic. I thought at the least it'd taste like garlic. No one ate more than a few bites except Lyle who tried hot sauce and a ton of salt and still didn't like it.  I don't know how much of a flavor taste the arugula would have made....but we ended up making eggs for dinner.