Spaghetti With Spinach and Mushrooms

• 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
• 18 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

1. Preheat oven to 350F 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.
4. Reduce heat to low, and keep warm.
5. Heat large stockpot over medium-high heat, and coat with cooking spray.
6. Add mushrooms, and cook 7 minutes, or until browned.
7. Stir in garlic, and cook 1 minute more.
8. Reduce heat to medium, and stir in pasta and 2 cups hot broth.
9. Cook 4 to 5 minutes, or until liquid is absorbed, stirring frequently.
10. Add spinach, chickpeas and remaining broth.
11. Simmer 5 to 7 minutes more, or until noodles are tender and most of broth is absorbed, stirring constantly.
12. Season with salt and pepper, and serve immediately.

vegetable broth, tomato paste, red pepper, saffron thread, mushroom, garlic, spinach, chickpeas

Taken from www.food.com/recipe/spaghetti-with-spinach-and-mushrooms-275411 (may not work)