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Mexican Spaghetti

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Submitted by denisebode

YIELD

servings

PREP

5 min

COOK

10 min

READY

15 min

Ingredients

1 453.6
POUND G SPAGHETTI
1 1
MEDIUM MEDIUM ONIONS
chopped
2 1E+1
TEASPOONS ML OLIVE OIL
1 1
CLOVE CLOVE GARLIC
minced
1 237
CUP ML TOMATOES, CANNED
herbed
2 473
CUPS ML TOMATOES, CANNED
crushed
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 324g (11.4 oz)
Amount per Serving
Calories 483 8% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 265mg 11%
Total Carbohydrate 32g 32%
Dietary Fiber 6g 24%
Sugars g
Protein 33g
Vitamin A 4% Vitamin C 32%
Calcium 9% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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