Nutrition per serving may change if servings are adjusted.
3 ounces dried whole grain spaghetti
1 ripe avocado, halved, seeded, and peeled
1 (6 ounce) container plain fat-free Greek yogurt
2 tablespoons lime juice
½ teaspoon kosher salt
¼ to ½ teaspoon Sriracha sauce
¼ teaspoon black pepper
1 tablespoon olive oil
½ cup thinly sliced red onion
3 cloves garlic, minced
2 cups thin bite-size strips red and/or yellow sweet peppers
2 cups seeded and chopped cucumber
¼ cup snipped fresh cilantro
Cook spaghetti according to package directions; drain and keep warm. Meanwhile, for sauce, in a small bowl mash avocado with a fork. Stir in yogurt, lime juice, salt, Sriracha sauce, and black pepper.
In a large skillet, heat oil over medium heat. Add onion; cook 3 minutes, stirring occasionally. Add garlic; cook and stir 1 minute. Add sweet peppers; cook 4 minutes more or until vegetables are crisp-tender, stirring occasionally. Remove from heat.
Stir in cucumber and yogurt mixture. Cook over medium-low heat until heated through. Serve sauce over spaghetti and top with cilantro.