 Purred: Sat Jun 9, '07 5:45am PST |
 | |  | | Oh boy! Here's the recipe my Peoples are having for their birfday dinner tonight!
(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
1/8 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
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, 2 1/2 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: 274 CAL; 12G PROT; 3G TOTAL FAT (0G SAT. FAT); 51G CARB; 0MG CHOL; 490MG SOD; 8G FIBER; 4G SUGARS
This recipe is from the May-June '07 issue of Vegetarian Times. |  |  | |  |
|
| my page | msg me | gift me | become friends | |
