This Creamy Cilantro Lime Spaghetti is an incredible pasta dish! With fresh roasted tomatoes and a citrusy kick, you have to add it to your dinner menu.
Easy & Delicious Spaghetti Recipe
Having easy dinner recipes is a must! I love surprising my family with new ways to enjoy spaghetti and let me tell you, everyone loves this spaghetti with a little Mexican flare!
Try my One Pot Cheesy Spaghetti too! Follow Picky Palate on Instagram for daily recipe inspiration!
Thrilled to partner with The Good Table to bring you the perfect side dish recipe for your perfectly seasoned chicken dinner. Your family and friends are in for a big treat. I love making dinnertime adventurous for my crazy boys. I try to let them try something new a few times a month to broaden their palates. A new vegetable with their favorite dipping sauce is always fun. Challenging them to eat the colors of the rainbows is a favorite too. Have fun at dinnertime and make it adventurous!
How to Make Creamy Cilantro Lime Spaghetti
Cook your spaghetti until al dente.
You’ll roast some cherry tomatoes and saute chopped onions.
Add your cooked spaghetti back to your dutch oven and add the rest of your ingredients.
You get this simple colorful dinner, ready in under an hour. Serve spaghetti with chicken.
My Mexican style spaghetti is sure to please the entire table. Enjoy!
Creamy Cilantro Lime Spaghetti
Equipment
- Oven
Ingredients
- 1 pound dry spaghetti noodles
- 4 cups cherry tomatoes
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 cup finely chopped white onion
- 1 tablespoon fresh minced garlic
- 1/2 cup fresh cilantro leaves chopped
- 1/2 cup heavy cream
- 1/2 cup mild prepared salsa
- 1 tablespoon fresh lime juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic salt
Instructions
- Preheat oven to 375 degrees F.
- Cook spaghetti according to package directions. Drain and set aside.
- Place tomatoes onto a large cookie sheet lined with parchment paper or tin foil for easier clean up. Drizzle tomatoes with olive oil and season with salt and pepper. Bake for 10-15 minutes, until skin just starts to split. Remove.
- Heat oil in large dutch oven over medium heat. Add onion and garlic, cooking for about 5 minutes, until softened. Stir in cooked spaghetti and add cilantro leaves, cream, salsa, lime juice, salt, cumin, pepper and garlic salt. Stir until combined and cook until hot. Remove from heat and just before serving stir in roasted tomatoes gently.
Nutrition
Disclaimer: This post was in partnership with The Good Table. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Picky Palate possible.