Mexican Green Spaghetti

Ingredients

• 1 lb spaghetti
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1 can (4 ounces) green chiles
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup chopped fresh cilantro
• 1/2 cup crumbled queso fresco cheese
• Lime wedges (optional)

Directions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook for 8-10 minutes, or until al dente.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 3-4 minutes, or until the onion is softened.
3. Add the diced tomatoes, green chiles, cumin, cayenne, salt, and black pepper to the skillet. Simmer for 8-10 minutes, or until the sauce has thickened.
4. Drain the cooked spaghetti and add it to the skillet. Stir to combine and simmer for 2-3 minutes.
5. Stir in the cilantro and queso fresco cheese. Serve with lime wedges, if desired.

Interesting Facts

• This dish is a great way to use up leftover spaghetti.
• Green chiles add a mild heat to the dish.
• Queso fresco cheese is a mild, crumbly cheese that is commonly used in Mexican cuisine.
• This dish can be served with a side of tortillas or rice.