Moroccan spaghetti toss
* PLUS Cooking time: 15 minutes
We started with a jar of store-bought sauce but bypassed the usual Italian seasonings in favour of a spicy blend of cumin, paprika and cinnamon.
3/4 500-g pkg
spaghetti or spaghettini
, or goat cheese or grated parmesan
- Bring a large saucepan of water to a boil over high heat. Add pasta and cook according to package directions until al dente, from 8 to 10 min.
- Meanwhile, crumble beef into a large saucepan set over medium-high heat. Add a little oil, if needed. Using a fork, stir frequently to keep meat crumbly and cook until no longer pink, about 5 or 6 min. Sprinkle with cumin, paprika, ginger, cinnamon, cayenne and salt. Stir until evenly mixed. Pour in pasta sauce. Stir frequently until sauce is hot, from 2 to 3 min.
- When pasta is cooked, drain well. Immediately stir pasta into sauce, then stir in spinach. Or spoon sauce over individual servings of pasta in large bowls. Sprinkle with crumbled feta.
Nutrition (per serving)
- 38 g,
- 87 g,
- 23 g,
- 7 g,