Bring a large pot of water to a rapid boil. Cook the spaghetti in boiling heavily salted water for 1 minute less than package direction states.
Drain pasta after cooked, reserving ½ cup cooking liquid.
Place noodles back in pan over low heat. Add in salsa verde and ¼ cup cooking liquid. Stir to coat, adding the remaining water if needed, cook for 1 minute.
Toss with queso fresco and any reserved chopped cilantro.
Notes
Making your own Salsa Verde is really easy and adds so much bright flavor to this dish. However, in a bind, I won't tell if you use a jar of store bought Salsa Verde.
If you leave the queso fresco off the dish, you would be left with a delicious vegan pasta dish.
Use gluten-free noodles for a Gluten Free Mexican Spaghetti.