One-Pot Pasta with Spinach & Tomatoes

Wow, was this pasta good! I used bucatini in place of spaghetti, and it did take a little bit longer to cook. But you know what? Next time I am DOUBLING this recipe! We all really liked it (even my 4 year old), and there just wasn’t enough! Cooking it all in one pot is so convenient. Fewer dishes to wash! I couldn’t believe how simple this was, and yet so yummy.

rating: 9.4

One-Pot Pasta with Spinach & Tomatoes
(Cooking Light, March 2015)

serves 4

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 1/2 cups unsalted chicken stock (such as Swanson)- I used vegetarian “chicken” stock
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)

Directions:

1. Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat.

2. Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown.

3. Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil.

4. Stir to submerge noodles in liquid.

5. Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.

6. Uncover; stir in salt.

7. Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes.

8. Sprinkle with cheese.

photo (15)

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