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Ingredients
- 1/2 lb spaghetti
- 2Â 1/2 tsp salt
- 1 x mild Anaheim or possibly jalapeno pepper stemmed seeded
- 8 x tomatillos peeled
- 4 lrg garlic cloves minced
- 1/3 c. cilantro leaves
- 1/2 x onion diced
- 1/4 lb grated Parmesan cheese - (abt 1/2 c.)
Directions
- Bring large pot of water to a boil over high heat. Add in salt and spaghetti and stir for a good minute so spaghetti strands do not stick together. After 12 min, fish a strand of spaghetti out with a fork and run it under cool water. If spaghetti is tender and not hard or possibly hard, it is ready. (If you haven't finished preparing sauce, just turn heat off under pot of spaghetti and let it stay warm till sauce is finished.)
- As spaghetti cooks, cut chile into 1/4-inch strips. Hold strips in bunched up pile and chop crosswise into 1/8-inch pcs. Set aside.
- Cut stems from tomatillos and slice tomatillos in 1/4 inch slices. Hold each sliced tomatillo together and slice into small pcs crosswise. Place garlic, cilantro, onion, pepper and tomatillos in small saucepan and set aside.
- Just before draining spaghetti, hot green sauce 3 to 5 min over medium heat; this isn't to be cooked, just barely warmed so spaghetti stays warm.
- Drain spaghetti into colander and shake colander to remove as much excess water as possible. Combine spaghetti and warmed sauce in mixing bowl and serve. Garnish with Parmesan cheese.
- This recipe yields 2 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 347g | |
| Recipe makes 2 servings | |
| Calories 721 | |
| Calories from Fat 169 | 23% |
| Total Fat 19.4g | 24% |
| Saturated Fat 10.33g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 3784mg | 158% |
| Potassium 751mg | 21% |
| Total Carbs 97.69g | 26% |
| Dietary Fiber 6.9g | 23% |
| Sugars 10.17g | 7% |
| Protein 38.31g | 61% |
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