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15-minute Moroccan Spaghetti

Source: Chatelaine's

3/4 (500 g) pkg spaghetti or spaghettini
1 lb (500 g) lean ground beef
2 tsp (10 mL) each ground cumin and paprika
1/2 tsp (2 mL) each ginger, ground cinnamon, cayenne pepper and salt
3 cups (750 mL) plain tomato-based pasta sauce
4 cups (1 L) baby spinach (optional)
1/4 cup (50 mL) crumbled feta or goat cheese or grated Parmesan cheese

Bring a large saucepan of water to a boil over high heat. Add pasta and cook according to package directions until al dente, about 10 minutes.

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 minutes. Sprinkle with cumin, paprika, ginger, cinnamon, cayenne and salt. Stir until evenly mixed. Pour in pasta sauce. Stir frequently until sauce is hot, about 1 or 2 minutes. If you want to have sauce to make sloppy joes or pizzas, remove 1 cup (250 mL) sauce. Cover and refrigerate.

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 feta.


Nutrients per serving
38 g protein , 22.9 g fat , 86.5 g carbohydrates , 7.3 g fibre , 6.6 mg iron , 123 mg calcium , 714 calories , 1,429 mg sodium
* Excellent source of folacin