Spaghetti With Spinach and Mushrooms

1. 1

   Preheat oven to 350F Place pasta on baking sheet and coat with cooking spray.

2. 2

   Bake 5 to 7 minutes, or until golden, shaking pan once or twice to brown evenly.

3. 3

   Bring vegetable broth, 21/2 cups water, tomato paste, harissa and saffron to a simmer in saucepan.

4. 4

   Reduce heat to low, and keep warm.

5. 5

   Heat large stockpot over medium-high heat, and coat with cooking spray.

6. 6

   Add mushrooms, and cook 7 minutes, or until browned.

7. 7

   Stir in garlic, and cook 1 minute more.

8. 8

   Reduce heat to medium, and stir in pasta and 2 cups hot broth.

9. 9

   Cook 4 to 5 minutes, or until liquid is absorbed, stirring frequently.

10. 10

    Add spinach, chickpeas and remaining broth.

11. 11

    Simmer 5 to 7 minutes more, or until noodles are tender and most of broth is absorbed, stirring constantly.

12. 12

    Season with salt and pepper, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.