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4 T olive oil
1 tsp chipotle pepper, finely ground or 2 tsp chipolte pepper paste
¼ tsp salt
½ tsp fresh ground black pepper
3 cloves garlic minced
¼ cup champagne vinegar
1 cup quartered roma tomatoes
3 medium firm avocadoes
1 medium red onion
4 cups fresh spinach
1 lb of freshly cooked (al dente) spaghetti, linguini or angel hair pasta
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Combine in a large frying pan over medium low heat: 4 T olive oil, 1 tsp chipotle pepper, finely ground, or 2 tsp chipolte pepper paste, ¼ tsp salt, ½ tsp fresh ground black pepper, 3 cloves garlic, minced.
Cook until garlic is translucent, but do not brown.
Add:¼ cup champagne vinegar, 1 cup quartered roma tomatoes, 3 medium firm avocadoes, pitted, peeled and chopped into medium sized pieces, 1 medium red onion, peeled and slivered.
Cook briefly, about 2 minutes, and add: 4 cups fresh spinach, stems removed, washed and chopped.
Remove from heat immediately. Toss with 1 lb of freshly cooked (al dente) spaghetti, linguini or angel hair pasta.
Serve immediately.
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