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An Instant Pot Spaghetti Recipe That Delivers a Saucy Bowl of Nostalgia
Ingredients
  • One (28-ounce) can crushed tomatoes, preferably fire-roasted
  • 2 cups (5 ounces) tightly packed baby spinach leaves
  • One (15-ounce) can no-salt-added chickpeas, drained and rinsed
  • 8 fresh basil leaves
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon fine sea salt, plus more to taste
  • 1 pinch crushed red pepper flakes
  • 2 cups water
  • 8 ounces dried spaghetti
  • 4 ounces goat cheese, for serving (optional)
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