Green Chile Pasta

This is my take on a recipe that my Dad gave to me a few years back… His recipe originally came from Sunset Magazine in 1972 and included bacon and beef broth. I think this recipe is just as delish, or it might be even better. Enjoy!

Green Chile Pasta

• 1/4 cup olive oil
• 1 – 13.25 oz. box Dreamfields Healthy Carb Living Spaghetti, broken into 2 inch pieces
• 1 large onion, chopped
• 3 cups vegetable broth
• 1 can Rotel tomatoes, drained
• 1 – 7 oz. can diced green chiles
• 2 tbsp. red wine vinegar
• Fresh ground pepper, to taste
• Finely grated soy mozzarella cheese (use freshly grated parmesan if you eat dairy)

Heat oil in a large pan over medium heat and stir in the onion. Add the broken spaghetti and sauté over medium heat, stirring, until pasta is golden brown and the onion is getting translucent, about 5 minutes. Increase heat and add the broth, Rotel, chiles and vinegar and stir well. Cover, lower heat to a simmer and cook until spaghetti is tender and most of the liquid is absorbed, about 15 minutes. Season to taste with freshly ground pepper. Top with grated cheese.