Green Spaghetti with Creamy Poblano Salsa
Servings: 4
Ingredients
- 1 lb whole wheat spaghetti
- 4 poblano peppers
- Cooking spray
- 2 Tomatoes chopped
- 1 cup spinach
- 2 tsp cumin
- 1 tsp garlic powder
- 1 tsp salt
- 1 cup chicken stock
- 1 cup reserved pasta water
- 1 cup light mozzarella cheese
- 3 oz non-fat greek yogurt
- pepper to taste
Instructions
- Roast the poblano peppers in a frying pan over high heat, until they are black on the outside. Add to a plastic bag, seal, and let sweat for 10 minutes. Remove from the bag and remove the skin and the seeds.
- Cook the whole wheat spaghetti by package instructions. Drain - do not rinse - and set aside. Don’t forget to reserve 1 cup of the pasta water.
- While the spaghetti is boiling, saute the onion, garlic, tomatoes, and spinach in a skillet for 5 minutes.
- In a blender add the green peppers, sauteed vegetables, chicken stock, reserved pasta water, Greek yogurt, cumin, garlic powder, salt, and pepper. Blend until smooth.
- Add the blended sauce to a pan and bring to a boil then lower heat to medium. Let simmer for 5 minutes. Add more salt and pepper to taste.
- Add the cooked spaghetti to the sauce and mix well. Transfer to a baking dish or a cast iron pan, and top with mozzarella cheese. Bake or broil until the cheese is melted. Serve and enjoy.
Notes
Makes 4 generous servings. 12 ww points per serving.
Nutrition
Serving: 4g | Calories: 494kcal | Carbohydrates: 85g | Protein: 24g | Fat: 6.6g | Saturated Fat: 2.6g | Cholesterol: 16mg | Sodium: 876mg | Potassium: 436mg | Fiber: 8.6g | Sugar: 10g | Calcium: 198mg | Iron: 2.3mg