I tried a new recipe at lunch today. I found it in one of our local health and fitness papers. The flavors are pretty strong, but I liked it okay. It’s got a combination of heat from the red pepper flakes and sweetness from the ginger root. If you try it, let me know what you think!
Spinach Noodle Bowl with Basil & Ginger
Serves 4 (1 cup per serving)
- 28 ounces fat-free, low-sodium chicken broth
- 2 ounces dried whole-wheat angle hair pasta, broken into 2-inch pieces
- 1/8 teaspoon crushed red pepper flakes (optional)
- 1 cup baby spinach, coarsely chopped
- 1/4 cup chopped fresh basil
- 2 teaspoon grated peeled ginger root
- 4-5 fresh mushrooms, sliced
In a medium saucepan bring the broth to a boil over high heat. Stir in the pasta and red pepper flakes. Return to a boil. Reduce heat and simmer, covered, for 6 minutes, or until the pasta is just tender. Remove from heat.
Stir in the remaining ingredients. Let stand for 2 minutes so the flavors blend.
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