The best part of this recipe is you can add pretty much anything to the pot and come up with a really great recipe. I think you could have called this recipe “trash can spaghetti” because anything you have left in your refrigerator can be added to this pot. I added a few extra veggies (mushrooms, carrots, bell pepper) to the pot and changed up the spices a bit. I think this would be awesome with corn, and maybe Brussels sprouts, green beans, even some peas. This is a keeper recipe! Easy, fast, hearty and delicious!
- 12 oz. spaghetti or linguini (I used linguini)
- 1 cans diced tomatoes
- 1 onion, diced
- 1 bell pepper, diced
- 2 carrots diced (1/4 inch pieces)
- 1-8 oz. can of mushrooms (drained)
- 6 cloves garlic, minced
- 4 ½ cups chicken broth
- 1/8 teaspoon red pepper flakes (add more for more of a kick)
- 1/2 teaspoon pepper
- 1/2 teaspoon Oregano
- 1/2 teaspoon Celery Salt
- 1/4 teaspoon Camino (Cumin)
- 2 Tbs. olive oil
- Salt (as needed)
- Break spaghetti in half and place in a large pot.
- Add in the onions, bell pepper, carrots, mushrooms and garlic.
- Pour broth into the pot, then sprinkle in the spices.
- Drizzle olive oil over the top.
- Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated and the vegetables are tender. (Note: The original recipe says this is going to be done in about 10 minutes but mine took more like 25 minutes).
- Season to taste with salt stirring pasta several times to distribute the liquid in the bottom of the pot.
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