Pasta mexicana

Yield: 4 servings

Measure Ingredient
½ pounds Thin, green spaghetti
1½ cup Cubed tomatoes
1 cup Cucumber matchsticks
1 medium Avocado, peeled, seeded, and thinly sliced crosswise
1 cup Salsa
1 tablespoon Extra-virgin olive oil
½ teaspoon Dried oregano
¼ teaspoon Ground cumin
¼ teaspoon Chili powder
\N \N Cayenne to taste
¼ cup Minced cilantro

1. Prepare pasta according to package directions.

Rinse under cold water and set into large, shallow serving bowl.

2. Add tomatoes, cucumber, and avocado to serving bowl.

3. Combine salsa, oil, oregano, chili powde,r and cayenne to taste.

Mix well, then pour over pasta. Ad cilantro and toss gently to distribute vegetables evenly.

From _The American Vegetarian Cookbook_ by Marilyn Diamond

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