Spaghetti With Spinach And Mushrooms

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 8 ounces spaghetti, broken into thirds
• 1 (15 ounce) can low sodium vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon harissa or 1 teaspoon red pepper flakes
• 1/8 teaspoon saffron thread
• 1 lb mushroom, quartered
• 1 garlic clove, minced (about 1 tsp.)
• 1 lb spinach, coarsely chopped
• 1 (15 ounce) can chickpeas, rinsed and drained

Recipe

• 1 preheat oven to 350°f place pasta on baking sheet and coat with cooking spray.
• 2 bake 5 to 7 minutes, or until golden, shaking pan once or twice to brown evenly.
• 3 bring vegetable broth, 21/2 cups water, tomato paste, harissa and saffron to a simmer in saucepan. reduce heat to low, and keep warm.
• 4 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.
• 5 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.
• 6 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.