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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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The name of this Mexican dish means dry soup. The pasta absorbs most of the brothy sauce as it cooks. Ingredients:
1 tablespoon extra-virgin olive oil |
1 onion, halved and thinly sliced |
1 poblano chile, seeded and sliced |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
kosher salt |
8 ounces whole-wheat spaghetti, broken into thirds |
1 (14 ounce) can diced fire-roasted tomatoes |
2 cups fat-free low-sodium chicken broth |
1 (14 ounce) can kidney beans, drained and rinsed |
1 bunch cilantro, leaves chopped (about 1/2 loosely packed cup) |
1/2 cup monterey jack cheese, shredded |
Directions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and poblano and cook, stirring occasionally, until slightly soft, about 3 minutes.
3. Add the chili powder, cumin and 1/2 t salt and cook 2 more minutes.
4. Add the uncooked spaghetti and cook, stirring occasionally, until slightly toasted, about 5 minutes.
5. Add the tomatoes and simmer until some of the liquid is absorbed, about 2 minutes.
6. Add the chicken broth and increase the heat to high; bring to a boil and cook 1 minute.
7. Reduce the heat to medium low, cover and simmer until the spaghetti is almost fully cooked, about 6 more minutes.
8. Uncover and stir in the beans and all but 2 T of the cilantro; continue simmering until the spaghetti is tender and most of the liquid is absorbed, about 3 more minutes.
9. Divide the pasta and beans among the bowls and top with the remaining cilantro and the cheese.
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