Spaghetti with Mushrooms, Zucchini, and Tarragona – France
340 grams (3⁄4 pound) spaghetti, freshly cooked 2–4 tablespoons extra-virgin olive oil 450 grams (1 pound) zucchini, trimmed, diced 1⁄2 teaspoon dried crushed red pepper 900 grams (2 pounds) mushrooms, sliced 2 1⁄2 tablespoons chopped fresh tarragon 2 tablespoons...
Tri-color Rotini Salad with Avocado, Tomato, and Mozzarella – Costa Rica
250 grams (1∕2 pound) tri-color rotini 2 tablespoons small almonds 1 tablespoon olive oil 6 tomatoes, ripe but firm 225 grams (1∕2 pound) Mozzarella cheese 1 large avocado 2 tablespoons freshly squeezed lemon juice 3 tablespoons fresh basil, chopped Basil leaves for...
Vegetable Soup with Pasta – Mexico
200 grams (1∕2 pound) small sized pasta 2 liters (8 cups) broth (chicken, beef, or vegetable) 2 stalks celery, chopped 2 carrots, chopped 230 grams (1 cup) green peas 1 bunch cilantro, chopped Heat the broth in a medium pot. Add the chopped vegetables and peas, and...
Spaghetti with Avocado and Nut Sauce – Chile
200 grams (1∕2 pound) spaghetti 1 large avocado 50 grams (1∕4 cup) nuts, peeled and chopped 1 garlic clove 1 tablespoon olive oil Salt and pepper Peel and spoon out the avocado. Cut the avocado flesh into cubes. In a blender or food processor, puree the avocado, nuts,...
