Prep 20 mins
Cook 5 mins
The name of this Mexican dish means "dry soup." The pasta absorbs most of the brothy sauce as it cooks. Recipe is from Food Network Magazine.
- 14.79 ml extra-virgin olive oil
- 1 onion, halved and thinly sliced
- 1 poblano chile, seeded and sliced
- 4.92 ml chili powder
- 2.46 ml ground cumin
- kosher salt
- 226.79 g whole-wheat spaghetti, broken into thirds
- 396.89 g candiced fire-roasted tomatoes
- 473.18 ml fat-free low-sodium chicken broth
- 396.89 g can kidney beans, drained and rinsed
- 1 bunch cilantro, leaves chopped (about 1/2 loosely packed cup)
- 118.29 ml monterey jack cheese, shredded
- Heat the olive oil in a large skillet over medium-high heat.
- Add the onion and poblano and cook, stirring occasionally, until slightly soft, about 3 minutes.
- Add the chili powder, cumin and 1/2 t salt and cook 2 more minutes.
- Add the uncooked spaghetti and cook, stirring occasionally, until slightly toasted, about 5 minutes.
- Add the tomatoes and simmer until some of the liquid is absorbed, about 2 minutes.
- Add the chicken broth and increase the heat to high; bring to a boil and cook 1 minute.
- Reduce the heat to medium low, cover and simmer until the spaghetti is almost fully cooked, about 6 more minutes.
- 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.
- Divide the pasta and beans among the bowls and top with the remaining cilantro and the cheese.