Mexican Spaghetti
Yield
servingsPrep
5 minCook
10 minReady
15 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
spaghetti
|
|
| 1 | medium |
onions
chopped |
|
| 2 | teaspoons |
olive oil
|
|
| 1 | clove |
garlic
minced |
|
| 1 | cup |
tomatoes, canned
herbed |
|
| 2 | cups |
tomatoes, canned
crushed |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
spaghetti
|
|
| 1 | medium |
onions
chopped |
|
| 1E+1 | ml |
olive oil
|
|
| 1 | clove |
garlic
minced |
|
| 237 | ml |
tomatoes, canned
herbed |
|
| 473 | ml |
tomatoes, canned
crushed |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Cook the spaghetti in a large pot of boiling salted water for about 10 minutes, or until tender, but not soft.
Meanwhile, cook the onion in the olive il in a skillet until softened, about 2 minutes.
Add the garlic and cook 30 seconds. Add the reserved chipolte- tomatoes, the canned tomatoes, salt and pepper. Bring to a simmer and cook 8 to 10 minutes.
Finely dice the avocado.
Drain the spaghetti in a colander or large strainer.
Ladle a bit of sauce into a large bowl.
Add half the pasta and toss to coat. Add the remaining pasta and top with the remaining sauce.
Toss to combine. Scatter the avocado over top.
Serve with green salad and flour tortillas and butter.
