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Pasta, Charro with California Avocados

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Sauté Onion and bell pepper in oil until soft, about 5 minutes.

Stir in garlic and chile; sauté until aromatic, about 2 minutes

Deglaze pan with tequila.

Simmer, covered, until tomato releases juices, about 10 minutes; reserve.


Cook 3 ounces of Pasta in salted, boiling water until just tender; drain.

Meanwhile, dice 1/2 avocado (about 2 ounces or 1/2 cup); reserve.

Heat 1 cup reserved cooked vegetables. Stir in 1 ounce (1/4 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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