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Peppers and chiles are typically classed as nightshades so I go easy on them. Ortega green chilies are a favorite, however, so I enjoy them once in a while—as in this recipe that tastes good anytime but especially on a hot day. They add a bit of kick to the recipe. This pasta can be a good choice on a hot day.

Ingredients

  • 8 oz pasta, your choice, cooked and drained
  • 2 large zucchini squash cut julienne or spiral
  • 1 cup of arugula chopped fine

Sauce

  • 1 small can mild diced Ortega green chilies
  • 1 small ripe avocado
  • 1 small cucumber, peeled and cut into chunks
  • 1 tsp lemon juice
  • ½ tsp garlic salt
  • ¼ tsp ground pepper
  • ½ tsp salt

Preparation

Julienne or spiralize the zucchini and set aside.

Chop arugula.

Pour all ingredients for the sauce into a blender and blend until very smooth. 

Cook your choice of pasta until al dente then drain.

Combine pasta, zucchini, arugula, and sauce in a large bowl and mix gently.

Serving

Spoon onto plates and enjoy.

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