Here’s a great pasta recipe, found by a reader at http://www.myrecipes.com/recipe/one-pot-pasta-spinach-tomatoes
- 1 tablespoon olive oil
- 1 cup chopped onion
- 6 garlic cloves, finely chopped
- 1 (14.5-ounce) can unsalted petite diced tomatoes, undrained
- 1 1/2 cups unsalted chicken stock (such as Swanson)
- 1/2 teaspoon dried oregano
- 8 ounces whole-grain spaghetti or linguine (such as Barilla)
- 1/2 teaspoon salt
- 10 ounce fresh spinach
- 1 ounce Parmesan cheese, grated (about 1/4 cup)
How to Make It:
- Step 1
- Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat.
- Step 2
- Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown.
- Step 3
- Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil.
- Step 4
- Stir to submerge noodles in liquid.
- Step 5
- Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.
- Step 6
- Uncover; stir in salt.
- Step 7
- Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes.
- Step 8
- Sprinkle with cheese.
- Step 9
- Riff: Use fresh grape tomatoes instead, and add fresh herbs.
- Step 10
- Riff: Swap out spaghetti for any short pasta shape, such as elbow macaroni, rotini, or shells.
- Step 11
- Riff: Try adding chopped skinless, boneless chicken thighs, ground beef, or ground turkey for a heartier dish.
Makes 4 servings, 331 calories per serving.
I love it when recipes are shared.
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Thanks! Read all my work, please, and if you have any questions, don’t hesitate to ask.