Spaghetti Verde Recipe (Espagueti Verde, aka "Green Spaghetti")
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti tossed in a creamy green sauce made from tomatillos, roasted peppers, and spinach with Mexican spices. A flavorful, quick weeknight dinner that comes together in 40 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 poblano peppers
- 2 jalapeno peppers
- 1 tablespoon olive oil
- 6 tomatillos (husks removed, chopped)
- 1.5 cups spinach (roughly chopped)
- 1 small onion (chopped)
- 4 cloves garlic (chopped)
- 1/2 bunch cilantro (roughly chopped)
- 1 cup Mexican crema (or more to taste - use sour cream as an alternative)
- 2 ounces cream cheese (optional, for extra creamy)
- 1/4 cup chicken stock (optional, to thin the verde sauce)
- 2 teaspoons ancho powder (or use your favorite chili powder)
- 1/4 teaspoon cumin
- Salt and pepper to taste
- FOR THE SPAGHETTI VERDE
- 12 ounces spaghetti noodles (cooked to package instructions (al dente))
- Crumbled cotija cheese (or use queso blanco or other crumbly white cheese, sliced peppers, red chili flakes, fresh chopped cilantro)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 205mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 300mg
- Calcium
- 41mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 205MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.