Mexican Spaghetti With Cilantro
- Serving Size: 1 (147.8 g)
- Calories 489.2
- Total Fat - 27.6 g
- Saturated Fat - 6.8 g
- Cholesterol - 18.3 mg
- Sodium - 903 mg
- Total Carbohydrate - 46.4 g
- Dietary Fiber - 0.8 g
- Sugars - 1.5 g
- Protein - 18.2 g
- Calcium - 293.2 mg
- Iron - 2.7 mg
- Vitamin C - 3.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Cook the spaghetti according to package directions and drain in a colander.
Saving 1/2 cup pasta water
Heat the olive oil in a skillet.
Add the onion, garlic and jalapeno and cook until the onion is tender, about 5 minutes.
Add the olive oil mixture to the pan in which the spaghetti was cooked and heat.
Stir in the salt, then the cilantro.
Add the spaghetti and toss with the cilantro mixture over low heat until combined
Sprinkle parmesan cheese on top
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the jalapeno chile, choose one that is firm and bright in color.
- For the best flavor, use freshly grated parmesan cheese.
- Substitute black beans for the spaghetti to make the dish vegan. The benefit of this substitution is that it adds a high-protein, plant-based ingredient to the dish and makes it a complete meal.
- Substitute vegan parmesan cheese for the regular parmesan cheese to make the dish vegan. The benefit of this substitution is that it allows the dish to remain vegan while still providing a cheesy flavor.
Vegan Mexican Spaghetti Replace the olive oil with vegan-friendly oil. Omit the Parmesan cheese and replace it with vegan cheese.
Mexican Street Corn Salad - A delicious side dish that combines the sweetness of corn with the zing of lime juice and chili powder. The creamy mayonnaise and Cotija cheese give this salad a unique flavor that pairs perfectly with the Mexican Spaghetti With Cilantro.
Mexican Rice and Beans - This classic Mexican dish is a great accompaniment to the Mexican Street Corn Salad. The combination of the savory rice and beans with the sweetness of the corn and the zing of the lime juice and chili powder is a perfect match. The creamy texture of the beans and the crunch of the rice provide a great contrast to the salad, making it a delicious and filling meal.
Q: Can I use regular spaghetti instead of dry spaghetti?
A: Yes, you can substitute regular spaghetti for the dry spaghetti in this recipe. Just make sure to adjust the cooking time according to the package directions.
Q: How long should I cook the spaghetti?
A: The cooking time for the spaghetti will depend on the type of spaghetti you are using. Generally, dry spaghetti should be cooked for 8-10 minutes, while regular spaghetti should be cooked for 10-12 minutes.
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The title of this recipe, Mexican Spaghetti, was made famous by the iconic Mexican singer, Juan Gabriel, who wrote a song about it in 1980.
The dish was first served in the 1950s in the Mexican state of Chihuahua as an adaptation of Italian spaghetti, with the addition of cilantro and jalapeno to give it a Mexican touch.