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Ingredients Edit

Directions Edit

  1. Sauté onion and bell pepper in oil until soft, about 5 minutes.
  2. Stir in garlic and jalapeño pepper; sauté until aromatic, about 2 minutes.
  3. Deglaze pan with the tequila. Stir in tomato, cilantro, oregano, salt and pepper.
  4. Simmer, covered, until tomato releases juices, about 10 minutes; reserve.

For the pasta and vegetables and per plate Edit

  1. Cook 3 ounces of pasta in salted, boiling water until just tender; drain.
  2. Meanwhile, dice ½ avocado (about 2 ounces or ½ cup); reserve.
  3. Heat 1 cup reserved cooked vegetables.
  4. Stir in 1 ounce (¼ cup) cheese and reserved diced avocado.
  5. Heat through. Adjust seasonings, if necessary.
  6. Stir hot, drained pasta in vegetable mixture; toss over medium-high heat. Serve with 2 lime wedges.

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