WHOLE WHEAT SPAGHETTI MARINARA WITH SPINACH

Marinara Sauce:

¼ Cup vegetable broth
1 Onion, chopped
2 Garlic cloves, minced
1 (28-ounce) Can diced tomatoes or crushed tomatoes in puree
¼ Cup tomato paste
½ Teaspoon dried oregano
1 Dash salt and pepper each, or to taste

1 Pound whole wheat spaghetti
2 Cups tightly packed stemmed small spinach leaves (about 4 ounces)
¼ Cup grated nonfat Parmesan cheese

Make marinara sauce: In a large skillet, bring vegetable broth to a boil over moderately high heat. Add onion and garlic and simmer until onion is softened, about 5 minutes. Add tomatoes, tomato paste, and oregano. Stir to blend. Bring to a boil, then reduce heat and simmer gently, stirring occasionally, until mixture is thick and tasty, about 10 minutes. Season to taste with salt and pepper.

Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook according to package directions until al dente. While pasta is cooking, add spinach leaves to marinara sauce and simmer, stirring, until they wilt, about 1 minute. Keep sauce warm over lowest heat. Drain spaghetti, then transfer to a large warm bowl. Add sauce and toss well. Serve on four warm plates, topping each portion with 1 tablespoon of cheese.

Serving size: 2 cups pasta, 1 cup sauce
Calories: 465
Fat: 3.7 g
Cholesterol: 3.9 mg
Carbohydrate: 95.9 mg
Protein: 21.3 g
Sodium: 702.9 mg

TIP: The basic marinara sauce in this recipe can be enhanced in many ways. Add sliced mushrooms, bell peppers, frozen artichoke hearts, broccoli or cauliflower florets, or sliced zucchini to create a new pasta sauce.

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