One-Pot Pasta with Spinach and Tomatoes
Ingredients
The pasta
-
8
oz
spaghetti
-
14
oz
diced tomatoes
-
1 ¾
cups
chicken broth
The sauce
-
2
tablespoons
olive oil
-
1
cup
onion, chopped
-
6
cloves
garlic, minced
-
1
tablespoon
oregano, roughly chopped
-
¼
teaspoon
salt
-
5
oz
baby spinach
-
¼
cup
shredded Parmesan cheese
Instructions
- Heat olive oil in a wide skillet or Dutch oven over medium heat.
- Sauté the chopped onion and minced garlic for about 3 minutes until they start to brown.
- Add the diced tomatoes, chicken broth, oregano, and spaghetti to the skillet.
- Press the spaghetti down to submerge it in the liquid, breaking it in half if necessary.
- Cover and reduce heat to medium-low, cooking for 8 minutes or until the pasta is al dente.
- If the pasta is not cooked after 8 minutes, add more chicken broth and cook for an additional 1 to 2 minutes.
- Uncover, add salt, and stir in the spinach until wilted.
- Turn off the heat and top with shredded Parmesan cheese before serving.
Nutrition Facts (estimated)
Servings
4
Calories
358
Total fat
10g
Total carbohydrates
54g
Total protein
13g
Sodium
303mg
Cholesterol
5mg
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