Avocado-tequila Linguine

READY IN: 50mins
Recipe by EdsGirlAngie

I could eat this everyday, I think! Lots of herbs and veggies, feta cheese, creamy avocado and a splash of tequila sauces up linguine (or fettucine). Bring on summer!

Top Review by Dr. Jenny

We enjoyed this recipe tonight for dinner. It was definitely a departure (in a good way!) from our typical pasta dishes. This tasted very fresh and reminded me of the flavors of summer. It involves a lot of chopping, so reserve the recipe for a night when you are not in a rush to get dinner to the table. We made no modifcations to the ingredients other than to use a little more jalapeno and angel hair pasta as I realized as I began the recipe that I was out of linguine. This worked ok, but the linguine would have been better. I served with a salad on the side. I would make this one again. Thanks!

Ingredients Nutrition

  • 34 lb linguine, cooked per package directions and drained
  • 3 tablespoons olive oil
  • 12 small bermuda onion, finely diced
  • 12 red bell pepper, sliced thinly
  • 2 cloves garlic, minced
  • 12 jalapeno pepper, seeded and minced (more if you like)
  • 4 tablespoons tequila
  • 2 large tomatoes, seeded,chopped
  • 2 tablespoons fresh oregano, minced
  • 12 cup cilantro, minced (I generally use a little more)
  • 4 ounces feta cheese, crumbled
  • 1 avocado, peeled and chopped
  • salt and pepper


  1. Heat oil in a large skillet.
  2. Add onion and bell pepper; cook for 5 minutes.
  3. Add garlic, chile pepper and tequila, cook another 5 minutes.
  4. Add tomatoes, oregano, and cilantro; cook for another 5 minutes, or until tomatoes are soft.
  5. Stir feta cheese and avocado into the skillet.
  6. Season to taste with salt and pepper and add to the hot linguine.
  7. Mix thoroughly; adjust seasonings again.

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