Mexican Pasta with Avocado and Roasted Peppers

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.

2. 2

   While the pasta is cooking, halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash lightly with a fork.

3. 3

   Slice the roasted yellow bell peppers into thin strips. Finely chop the small red onion.

4. 4

   In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and sauté for 2-3 minutes until softened.

5. 5

   Add the sliced roasted yellow bell peppers to the skillet and cook for another 2 minutes, stirring occasionally.

6. 6

   Add the cooked spaghetti to the skillet and toss to combine with the vegetables.

7. 7

   Add the mashed avocado, juice of the lime, and cumin to the pasta. Toss everything together until the pasta is well coated and creamy.

8. 8

   Season with salt and pepper to taste. Remove from heat.

9. 9