Part 92 (1/2)

2 tablespoons lime juice (juice of 1 lime, depending on the juiciness of your lime)

teaspoon salt

Several pinches of freshly ground black pepper

4 cups loosely packed arugula leaves

2 avocados, peeled, pitted, and sliced into 1-inch chunks (see tip)

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 the olive oil, 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 wine and raise the heat to bring to a boil, to reduce the wine, 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 smus.h.i.+ng 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.

PENNE VODKA.

SERVES 4.

TIME: 35 MINUTES.

No Brooklyn Italian restaurant is complete without this cla.s.sic creamy tomato dish. We blend almonds into the sauce to get that expected creaminess and a little fresh basil to bring it home.

2 teaspoons olive oil

4 cloves minced garlic

teaspoon crushed red pepper

28 ounce can crushed tomatoes

cup vodka

teaspoon dried thyme

teaspoon dried oregano