More Great Recipes: Pasta

Green Spaghetti


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Member since 2006

Serves 9x13 pan | Prep Time | Cook Time

Ingredients

INGREDIENTS:
SPAGHETTI NOODLES ENOUGH FOR A BIG PYREX
POBLANO PEPPERS 5 OR 6 MIDIUM SIZE
BUTTER 1 stick
ONION 1/2
GARLIC 4 CLOVES
SOUR CREAM 250 ML.
MILK ½ CUP
CHEESE 1 BAG (MEXICAN MIX)
SALT AND PEPPER AS MUCH AS YOU LIKE


HOW TO DO IT:


COOK THE SPAGHETTI AND PUT IT APART. ROAST THE PEPPERS AND PUT THEM IN A PLASTIC BAG FOR ABOUT 20 MINUTES SO THEY CAN SWEAT THE SKIN OFF. WASH THEM TAKING THE SKIN OFF AND ALL THE SEEDS AND THE INSIDE. PLACE THE PEPPERS IN THE BLENDER WITH THE ONION, GARLIC, SOUR CREAM, MILK, SALT AND PEPPER, BLEND WELL. IN A POT PUT THE BUTTER TO MELT AND FRY THE MIX FOR ABOUT 10 MINUTES. IN THE PYREX PUT A LAYER OF SPAGHETTI, THEN THE PEPPER MIX AND THE CHEESE, DO IT AGAIN UNTIL YOU FINISH WITH CHEESE. WHEN YOU ARE READY TO SERVE COVER THE PYREX WITH ALUMINUM FOIL AND PUT IT IN THE OVEN AND BAKE UNTIL THE CHEESE MELTS.


Pairs Well With


Notes

My neighbor's mother makes this for me when I bribe her with chocolate dessert. It is so yummy!

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