Jalapeno Pasta with Vegetables & Avocado


This Discover Cooking with California Olive Oil Recipe Contest submission comes from Georgette Albini of We Olive & Wine Bar at the OC Mix. Georgette says:

“This is a low calorie pasta dish using two of my favorite We Olive products, balsamic vinegar and jalapeno olive oil. The pasta dish can be prepared in less than 20 minutes and requires only one pan with a vegetable steamer insert. Other vegetables may be used such as asparagus or mushrooms.”

Serves 2


  • 3 sweet mini peppers (different colors) removed core, seeds and slice into strips
  • 1/3 cup shredded carrots
  • 1/3 cup frozen peas
  • ½ small zucchini – chopped
  • 1 tomato –chopped
  • 1/3 cup spinach leaves
  • 1/3 box angel hair pasta – 6oz
  • 1/4 cup We Olive Jalapeno Olive Oil
  • 1/8 tsp coarsely ground pepper
  • ¼-1/8 tsp red pepper flakes
  • 2 tablespoons We Olive Aged Balsamic Vinegar
  • ½ cup shredded Romano or parmesan cheese
  • 1 medium avocado sliced
  • 3 fresh basil leaves

1. Put sliced peppers in double broiler insert and steam 10 minutes; add shredded carrots & peas. Steam 4 minutes; add zucchini and steam 2 minutes. Remove insert top broiler from boiling water and add tomatoes to vegetables and then spinach. Set aside with lid on top. Add salt & more water to boiling water and add uncooked pasta; cook according to package directions. Reserve ¼ cup of the salted water..

2. With the vegetables still in colander insert pan, pour the pasta into the colander insert and drain. Pour pasta & vegetables into pan. Add salt, pepper, pepper flakes, balsamic vinegar and ¼-cup jalapeno olive oil. Mix together. Add pasta water if still too dry .for your taste. Place on serving dishes and add shaved cheese, basil and sliced avocado.

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