I truly enjoy the bright festive flavors in this dish where zesty lime, fresh cilantro and creamy avocado transform ordinary spaghetti into a vibrant, satisfying meal. Infused with a subtle kick from jalapeño, it represents one of my favorite simple dinner recipes Mexican that naturally bring friends and family together.

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I’ve been experimenting in the kitchen lately and came up with this Mexican Green Spaghetti ✨ that totally blew my mind. Imagine cooking 8 oz spaghetti al dente and tossing it with olive oil, thinly sliced onion, minced garlic, and a diced green bell pepper that gives the dish a nice crunch.

For those who love a bit of heat, I add in a chopped jalapeño, and the fresh cilantro and optional spinach really bring it all together with a pop of natural color and flavor. When I mix in chopped tomatillos and some diced ripe avocados, there’s an unexpected freshness that makes every bite interesting.

I finish it off with a splash of lime juice, a bit of vegetable broth and crumbled cotija cheese to create a unique twist on authentic Mexican flavors. Enjoy it as a main dish or pair it with something like green chile pork chops for a complete meal that surprises every time you taste it.

Why I Like this Recipe

1. I like this recipe cause its got this kickin mix of flavors; the spicy jalapeño and tangy lime just give it a fun twist every time I dig in.
2. I love how the creamy avocado and the crumbled cotija cheese meet with the hearty veggies to make every bite interesting and flavorful.
3. I really like that its super colorful and looks as good as it tastes, making it a real eye-catcher on my dinner table.
4. I enjoy how it’s pretty simple to whip up yet manages to feel fresh and gourmet, so it never gets boring to me.

Ingredients

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Olive oil is a healthy fat that boosts flavor and helps absorb vitamins in the dish.
Tomatillos add a tangy and slightly sour kick that livens up the flavor profile.
Avocados are rich in good fats and fiber, making the dish creamy and satisfying.
Lime juice brings a zesty, fresh taste that balances the richness.
Jalapeño offers a spicy kick and extra depth, making the flavors pop nicely.
Cilantro provides a herby, refreshing note, enhancing overall freshness and vibrancy.

Ingredient Quantities

8 oz spaghetti

2 tablespoons olive oil

1 medium onion, thinly sliced

3 garlic cloves, minced

1 large green bell pepper, diced

1 jalapeño pepper, seeded and chopped

1 cup fresh cilantro leaves

1 cup fresh spinach (optional for extra green goodness)

1/2 cup chopped tomatillos

2 ripe avocados, diced

Juice of 2 limes

1/2 cup vegetable broth

1/2 cup crumbled cotija cheese

Salt and pepper, to taste

How to Make this

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1. Boil a large pot of salted water and cook the spaghetti until al dente, then drain and set aside.

2. In a big skillet, heat the olive oil over medium heat and toss in the thinly sliced onion, cookin it until its soft and kinda golden.

3. Add the minced garlic, diced green bell pepper, and chopped jalapeño to the skillet and let them sauté for about 2-3 minutes until you smell their flavor mix.

4. Stir in the chopped tomatillos and if you choose to use spinach, add it now so it wilts just right.

5. Add the fresh cilantro leaves to the mix, then gently mix in the diced avocados without mashin them up too much.

6. Squeeze in the juice from 2 limes and pour in the vegetable broth, letting the flavors come together for about a minute or so.

7. Toss the cooked spaghetti into the skillet with all the ingredients and stir well to coat all the noodles evenly.

8. Season the dish with salt and pepper to taste, giving it another good mix.

9. Sprinkle in the crumbled cotija cheese right before serving to add that delicious tangy touch.

10. Serve hot and enjoy your Mexican Green Spaghetti with an extra squeeze of lime if you like it zesty.

Equipment Needed

1. A large pot to boil the spaghetti in salted water
2. A colander to drain the pasta
3. A big skillet to sauté the onions and other veggies
4. A cutting board for chopping and slicing all the produce
5. A sharp knife for mincing garlic, dicing the bell pepper and jalapeño, and chopping the tomatillos, cilantro, and avocados
6. Measuring cups and spoons to accurately measure the olive oil and vegetable broth
7. A tool or simple juicer to squeeze the lime juice
8. A wooden spoon or spatula to mix and stir all the ingredients in the skillet
9. Plates or bowls for serving the finished dish

FAQ

Q: How do I know when my spaghetti is done?

A: Its al dente when it still has a bit of firmness in the center. Make sure to follow the package directions and taste test a strand or two.

Q: Can I swap out ingredients if I dont have all of them?

A: Yep, you sure can. If you dont have fresh cilantro try parsley, and if you dont like the heat from jalapeño, you can reduce it or leave it out.

Q: Do i need to cook the veggies before mixing them with the spaghetti?

A: Yes, lightly sauté the onion, garlic, green bell pepper and jalapeño in olive oil till theyre soft so the flavors meld together better.

Q: Can i use other types of cheese as a substitute for cotija?

A: Sure thing. Feta or queso fresco works pretty good too if you cant find cotija.

Q: How should i store leftovers?

A: Keep them in an airtight container in the fridge for up to two days. Just be sure to stir in a bit more broth or lime juice when you reheat it.

Mexican Green Spaghetti ✨ Recipe Substitutions and Variations

If you don’t have spaghetti, you can use linguine or fettuccine instead.
If olive oil isn’t available, try using avocado oil or a neutral oil like canola.
If you’re not a fan of cilantro or can’t find it, parsley can be a ok alternative.
If cotija cheese is hard to come by, feta or queso fresco works good too.
If you don’t have vegetable broth, you can use chicken broth or water with a bouillon cube.

Pro Tips

1. Try to not let the garlic burn when stirring it in with the veggies, cause burnt garlic can give the dish a bitter taste which kinda overpowers the other flavors.
2. If you’re adding spinach for that extra green boost, toss it in at the very end so it stays fresh. You dont wanna cook it to mush, ya know?
3. Mix in the diced avocados gently. Over-stirring them can make ’em turn into a chunky mess instead of pretty pieces that add a cool creamy texture.
4. Always give your dish a taste before serving and adjust the salt, pepper, and lime juice accordingly. It helps to keep all those tangy flavors in check!

Mexican Green Spaghetti ✨ Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

400

kcal

Equipment: 1. A large pot to boil the spaghetti in salted water
2. A colander to drain the pasta
3. A big skillet to sauté the onions and other veggies
4. A cutting board for chopping and slicing all the produce
5. A sharp knife for mincing garlic, dicing the bell pepper and jalapeño, and chopping the tomatillos, cilantro, and avocados
6. Measuring cups and spoons to accurately measure the olive oil and vegetable broth
7. A tool or simple juicer to squeeze the lime juice
8. A wooden spoon or spatula to mix and stir all the ingredients in the skillet
9. Plates or bowls for serving the finished dish

Ingredients

8 oz spaghetti
2 tablespoons olive oil
1 medium onion, thinly sliced
3 garlic cloves, minced
1 large green bell pepper, diced
1 jalapeño pepper, seeded and chopped
1 cup fresh cilantro leaves
1 cup fresh spinach (optional for extra green goodness)
1/2 cup chopped tomatillos
2 ripe avocados, diced
Juice of 2 limes
1/2 cup vegetable broth
1/2 cup crumbled cotija cheese
Salt and pepper, to taste

Directions

Boil a large pot of salted water and cook the spaghetti until al dente, then drain and set aside.
In a big skillet, heat the olive oil over medium heat and toss in the thinly sliced onion, cookin it until its soft and kinda golden.
Add the minced garlic, diced green bell pepper, and chopped jalapeño to the skillet and let them sauté for about 2-3 minutes until you smell their flavor mix.
Stir in the chopped tomatillos and if you choose to use spinach, add it now so it wilts just right.
Add the fresh cilantro leaves to the mix, then gently mix in the diced avocados without mashin them up too much.
Squeeze in the juice from 2 limes and pour in the vegetable broth, letting the flavors come together for about a minute or so.
Toss the cooked spaghetti into the skillet with all the ingredients and stir well to coat all the noodles evenly.
Season the dish with salt and pepper to taste, giving it another good mix.
Sprinkle in the crumbled cotija cheese right before serving to add that delicious tangy touch.
Serve hot and enjoy your Mexican Green Spaghetti with an extra squeeze of lime if you like it zesty.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.