Ingredients
1/2 pkg of Linguine
1 can artichoke hearts drained
1 red pepper, roasted, cleaned and sliced
1 avocado, diced
4 oz. goat cheese, diced
Marinade:
1/3 cup balsamic vinegar
3 tablespoons extra virgin olive oil
1 T brown sugar
1 Teaspoon roasted garlic
Preparation
Cook linguine in boiling water until al dente, drain and set aside in large bowl. Mix artichokes, red pepper and avocado with the linguine.
Combine ingredients of marinade and whisk until blended well and sugar is dissolved. Pour over pasta and stir gently. Allow to marinade 4-6 hours or overnight in refrigerator.
