- Sauté onion and bell pepper in oil until soft, about 5 minutes.
- Stir in garlic and jalapeño pepper; sauté until aromatic, about 2 minutes.
- Deglaze pan with the tequila. Stir in tomato, cilantro, oregano, salt and pepper.
- Simmer, covered, until tomato releases juices, about 10 minutes; reserve.
For the pasta and vegetables and per plate Edit
- Cook 3 ounces of pasta in salted, boiling water until just tender; drain.
- Meanwhile, dice ½ avocado (about 2 ounces or ½ cup); reserve.
- Heat 1 cup reserved cooked vegetables.
- Stir in 1 ounce (¼ cup) cheese and reserved diced avocado.
- Heat through. Adjust seasonings, if necessary.
- Stir hot, drained pasta in vegetable mixture; toss over medium-high heat. Serve with 2 lime wedges.
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