Spinach Noodle Bowl with Basil and Ginger

28 ounces fat-free, low-sodium chicken broth
2 ounces dried whole-wheat angel hair pasta,
broken into 2-inch pieces, if desired
1/8 tsp crushed red pepper flakes (optional)
1 cup baby spinach, coarsely chopped
1/4 cup chopped fresh basil
2 tsp grated peeled gingerroot

Can add: mushrooms or carrots

In a medium saucepan, bring the broth to a boil over high heat. Stir in the pasta and red pepper flakes. Return to a boil. Reduce the heat and simmer, covered, for 6 minutes, or until the pasta is just tender. Remove from the heat.
Stir in the remaining ingedients. Let stand for 2 minutes so the flavors blend.


: 1 cup per serving