“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.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the onion and poblano and cook, stirring occasionally, until slightly soft, about 3 minutes.
  3. Add the chili powder, cumin and 1/2 t salt and cook 2 more minutes.
  4. Add the uncooked spaghetti and cook, stirring occasionally, until slightly toasted, about 5 minutes.
  5. Add the tomatoes and simmer until some of the liquid is absorbed, about 2 minutes.
  6. Add the chicken broth and increase the heat to high; bring to a boil and cook 1 minute.
  7. Reduce the heat to medium low, cover and simmer until the spaghetti is almost fully cooked, about 6 more minutes.
  8. 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.
  9. Divide the pasta and beans among the bowls and top with the remaining cilantro and the cheese.

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