A Wiccan Grove

December 20, 2008

Papaya Pasta with Pepper-Mango

Papaya Pasta with Pepper-Mango
(Serves 2)

4 ounces uncooked angel hair pasta, rice noodles, or spaghetti
1/4 cup green bell pepper strips (approximately one medium
pepper)
1 cup chopped ripe papaya (approximately one small papaya)
1 cup chopped ripe tomato (approximately one medium tomato)
1/2 cup chopped ripe mango (approximately half a mango)
or frozen, thawed cubed mango
2 Tablespoons chopped fresh cilantro or flat-leafed parsley
2 teaspoons oil
1/4 teaspoon ginger
1/2 teaspoon white pepper
2 Tablespoons slivered almonds, as a garnish (optional)

Prepare pasta according to package directions. Rinse, drain,
and set aside to cool.

In a large bowl, combine bell peppers, papayas, tomatoes,
mangos, cilantro, oil, ginger, and pepper and toss to mix.
Add pasta and toss to mix. Top with almonds, if desired.

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