Name: One-Pot Pasta With Spinach in Tomato Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Ingredients: 1 tablespoon olive oil; 1 cup chopped onion; 6 garlic cloves, finely chopped; 1 (14.5 ounce) can unsalted petite diced tomatoes, undrained; 1.5 cups unsalted chicken stock; 0.5 teaspoon dried oregano; 8 ounces whole-wheat spaghetti or linguine; 0.5 teaspoon salt; 10 ounces fresh spinach; 1 ounce Parmesan cheese, grated (about 1/4 cup)

Directions

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1 Place a Dutch oven or large saucepan over medium-high heat. Pour in 1 tablespoon olive oil and rotate the pan so the bottom is coated. Add the chopped onion and finely chopped garlic, then sauté for 3 minutes, watching for the onion to begin browning.

2 Pour the undrained 14.5 ounces of tomatoes and 1.5 cups chicken stock into the pan, then add 0.5 teaspoon oregano. Once the mixture reaches a boil, add the 8 ounces of noodles and stir until they are beneath the liquid.

3 Cover the pan and lower the heat to medium-low. Let the pasta cook for 7 minutes, or until the noodles are nearly done.

4 Take off the lid and mix in 0.5 teaspoon salt. Add the 10 ounces of spinach a little at a time, stirring after each addition until the leaves have wilted.

5 Move the pan away from the heat and leave the pasta undisturbed for 5 minutes. Scatter the 1 ounce of grated Parmesan over the top, then serve.

One-Pot Pasta With Spinach in Tomato Sauce

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