Description
A quick and easy one-pot pasta dish combining tomatoes, spinach, and pasta for a healthy, flavorful meal that’s perfect for busy weeknights.
Ingredients
Units
Scale
- 12 oz pasta (penne or linguine)
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 4 cups fresh spinach
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic and onion, sauté until translucent.
- Add diced tomatoes (with juice), vegetable broth, and pasta to the pot. Stir to combine.
- Bring to a boil, then reduce heat to a simmer. Cover and cook for 10-12 minutes, stirring occasionally.
- When the pasta is almost done, stir in the spinach and cook for another 2-3 minutes until wilted.
- Season with oregano, red pepper flakes, salt, and pepper. Mix well.
- Remove from heat and let sit for a minute. Sprinkle with Parmesan cheese if using, and serve warm.
Notes
- Use whole wheat or gluten-free pasta if desired.
- For a vegan option, omit Parmesan or use a vegan substitute.
- Add cooked chicken or beans for extra protein.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 5mg