One-Pot Pasta With Spinach & Tomatoes
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)
Instructions
- Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat. Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown. Add tomatoes, stock and oregano. Bring to a boil. Add noodles; stir to submerge in liquid. Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.
- Uncover; stir in salt. Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes. Sprinkle with cheese and serve.
