Harissa Pomodoro Spaghetti

Amount Per Serving
Calories 458		Calories from Fat 225
% Daily Value*
Total Fat 25g		38%
	Saturated Fat 2g	10%
	Trans Fat 0g
Cholesterol 0mg		0%
Sodium 856mg		36%
Total Carbohydrate 52g		17%
	Dietary Fiber 9g	36%
	Sugars 9g
Protein 10g		20%

Vitamin A 95%		Vitamin C 59%
Calcium 7%		Iron 23%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

On-trend harissa paste adds a smoky and spicy twist to this traditionally Italian tomato sauce. Harissa is a spicy, garlicky Tunisian smoked chile paste often added to couscous, meat and vegetable dishes. Substitute Protein+™ Thin Spaghetti in this recipe for a good source of lean protein.

1 cup extra virgin oil, divided

10 cloves garlic, finely chopped

3/4 cup sambal oelek Asian chile garlic sauce

2 cups finely chopped basil, divided

3/4 teaspoon vegetable base

1 tablespoon kosher salt

1 can (28 ounces) crushed tomatoes

1 quart mild harissa paste

For the spaghettini:

3/4 cup olive oil

3 leeks, white and light green parts only, halved lengthwise, thinly sliced

9 cloves garlic, finely chopped

1 tablespoon crushed red pepper

3 pints grape tomatoes, halved

6 large zucchini, halved, sliced

2 pounds baby spinach leaves

1 pound shredded parmesan cheese

3 quarts prepared harissa pomodoro sauce

3 pounds Barilla® Thin Spaghetti

1 cup chopped Italian parsley

Instructions

For the Harissa Pomodoro Sauce: Heat 1/2 cup oil in large stockpot on medium heat. Add garlic; sauté 1 to 2 min. or until softened. Stir in chili garlic sauce; sauté 1-2 min. or until fragrant. Whisk in 1 cup basil and remaining sauce ingredients; cook 15-20 min. stirring occasionally. Remove from heat; stir in reserved olive oil and basil. Cool, cover and refrigerate.
For the spaghetti: Meanwhile, bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook 2 min. less than directed on package. Drain.
Heat olive oil in large rondeau on medium-high heat. Add leeks; cook 2-3 min. or until translucent. Add garlic and crushed red pepper; cook 30 sec. or until fragrant.
Add tomatoes and zucchini; cook 2-3 min. until slightly softened. Add spinach, cheese and Sauce; cook 3-4 min. or until heated through and greens are wilted.
Add cooked pasta to vegetable mixture; toss vigorously with tongs to coat 2-3 min. or until combined.
Sprinkle with parsley before serving.