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Pasta Mexicana

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Ingredients

1/2 pound spaghetti thin, green
1 1/2 cups tomatoes cubed
1 cup cucumbers cut into matchsticks
1 medium avocado peeled, pitted, thinly sliced crosswise
1 cup salsa
1 tablespoon olive oil, extra-virgin
1/2 teaspoon oregano dried
1/4 teaspoon cumin ground
1/4 teaspoon chili powder
1 x cayenne pepper to taste
1/4 cup cilantro minced

Directions

Prepare pasta according to package directions.

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

Add tomatoes, cucumber, and avocado to serving bowl.

Combine salsa, oil, oregano, chili powder and cayenne to taste.

Mix well, then pour over pasta.

Add cilantro and toss gently to distribute vegetables evenly.

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Member Review

*****

Ravioli Bundles of Roasted Beets

OMG, I just finished eating this. Simply outstanding. It's a bit of work but well worth the effort. The way the earthy beet taste mixes with the cheese and shallots backed up by the roasted garlic sauces. Wow.

Reviewed by sean