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Pasta Mexicana

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Submitted by rugbybev

Ingredients

½ 226.8
POUND G SPAGHETTI
thin, green
1 ½ 355
CUPS ML TOMATOES
cubed
1 237
CUP ML CUCUMBERS
cut into matchsticks
1 1
MEDIUM MEDIUM AVOCADOS
peeled, pitted, thinly sliced crosswise *
1 237
CUP ML SALSA
1 15
TABLESPOON ML OLIVE OIL, EXTRA-VIRGIN
½ 2.5
TEASPOON ML OREGANO
dried
¼ 1.3
TEASPOON ML CUMIN
ground
¼ 1.3
TEASPOON ML CHILI POWDER
1 1
X X CAYENNE PEPPER
to taste *
¼ 59
CUP ML 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 194g (6.8 oz)
Amount per Serving
Calories 262 14% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 204mg 9%
Total Carbohydrate 16g 16%
Dietary Fiber 3g 14%
Sugars g
Protein 18g
Vitamin A 15% Vitamin C 17%
Calcium 4% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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