Hamburger Noodle Soup

4 ounces dry, uncooked high-fiber, whole grain spaghetti1 tablespoon kosher salt (or 1 1/2 teaspoons table salt)1 quart beef broth2 cups water1 patty (4 ounces) broiled, extra-lean hamburger, chopped or crumbled1 medium carrot, finely chopped1 celery rib, strings removed and finely chopped 1/2 cup frozen baby peasPinch cayenne pepperSaltFresh ground black pepperBring a large saucepan two-thirds filled with cold water to a boil over high heat. Add and stir in salt. Break spaghetti into short pieces, add to boiling water, bring water back to a boil, turn heat down so that water doesn't boil over and cook according to packages directions until done (generally 9-11 minutes). Drain and set aside.While spaghetti cooks, add beef broth and water to a 4- or 5-quart saucepan and place over medium-high heat. Add hamburger, carrot and celery and bring to a boil. Reduce heat to low and add peas, cayenne and cooked spaghetti. Taste and adjust seasoning with salt and pepper.Remove from heat, ladle into bowls, and serve immediately.Serves six (1 1/2-cup portions).Nutrition values per serving (without added salt): 134 calories (24.2 percent from fat), 3.6 g fat (1.3 g saturated fat), 17.6 g carbohydrates, 2.8 g fiber, 7.5 g protein, 15 mg cholesterol, 413 mg sodium.