I tried this recipe and fell in love! I am a huge pasta fan and am always looking for new ways to make it different and change it up a bit and this did it for me. This does have a lot of sodium so if you are worried about that you might want to watch your portions a little more. This tastes the best if you use really fresh spinach, it just makes all of the other flavors pop!
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
1/8 tsp. saffron threads
1 lb. mushrooms, quartered1 clove garlic, minced (about 1 tsp.)
1 lb. spinach, coarsely chopped
1 15-oz. can chickpeas, rinsed and drained
- Preheat oven to 350F. 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.
- Bring vegetable broth, 21/2 cups water, tomato paste, harissa and saffron to a simmer in saucepan. Reduce heat to low, and keep warm.
- 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.
Per Serving: Calories 274, Protein 12g, Total fat 3g, Carbs 51g, Sodium 490mg, Fiber 8g, Sugars 4g
And because I think Kayla, my niece, is so cute I figured I would add in a picture of her for good measure!