Pasta Mexicana

Recipe Ingredients

1/2 lb	227g / 8oz	Thin - green spaghetti
1 1/2 cups	93g / 3.3oz	Cubed tomatoes
1 cup	237ml	Cucumber matchsticks
1 cup	237ml	Avocado - peeled, seeded, and (medium)
		Sliced crosswise
1 cup	237ml	Salsa
1 tablespoon	15ml	Extra-virgin olive oil
1/2 teaspoon	2.5ml	Dried oregano
1/4 teaspoon	1.3ml	Ground cumin
1/4 teaspoon	1.3ml	Chili powder
		Cayenne to taste
1/4 cup	4g / 0.1oz	Minced cilantro

Recipe Instructions

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

Source:
Molly Walsh

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