Spaghetti with Spinach and Mushrooms
30 minutes or fewer
Toasting the spaghetti in the oven to bring out a nutty taste, then cooking it in a light vegetable broth gives this dish so much flavor, you won’t even miss the cheese you usually add to pasta.
- 8 oz. spaghetti, broken into thirds
- 1 15-oz. can low-sodium vegetable broth
- 2 Tbs. tomato paste
- 1 Tbs. harissa, or 1 tsp. red pepper flakes
- ⅛ tsp. saffron threads
- 1 lb. mushrooms, quartered
- 1 clove garlic, minced (about 1 tsp.)
- 1 lb. spinach, coarsely chopped
- 1 15-oz. can chickpeas, rinsed and drained
1. Preheat oven to 350°F. Place pasta on baking sheet and coat with cooking spray. Bake 5 to 7 minutes, or until golden, shaking pan once or twice to brown evenly.
2. Bring vegetable broth, 2½ cups water, tomato paste, harissa, and saffron to a simmer in saucepan. Reduce heat to low, and keep warm.
3. Heat large stockpot over medium-high heat, and coat with cooking spray. Add mushrooms, and cook 7 minutes, or until browned. Stir in garlic, and cook 1 minute more. Reduce heat to medium, and stir in pasta and 2 cups hot broth. Cook 4 to 5 minutes, or until liquid is absorbed, stirring frequently. Add spinach, chickpeas and remaining broth. Simmer 5 to 7 minutes more, or until noodles are tender and most of broth is absorbed, stirring constantly. Season with salt and pepper, and serve immediately.
May/June 2007 p.76