Ingredients

Adjust Servings:

	1 tablespoon Olive Oil
	1 cup Chopped Onion
	6 Garlic Cloves, Finely Chopped
	1 (14.5-ounce) Unsalted Petite Diced Tomatoes, Undrained
	1 1/2 cups Unsalted Chicken Stock (such as Swanson)
	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)

Nutritional information

333

Calories

7.1g

Fat

Satfat

3.2g

Monofat

1.1g

Polyfat

15g

Protein

55g

Carbo

Fiber

5mg

Cholesterol

5mg

Iron

538mg

Sodium

197mg

Calcium

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One-Pot Pasta with Spinach and Tomatoes

Name: One-Pot Pasta with Spinach and Tomatoes
Yield: 4 Servings
Ingredients: Olive Oil: 1 tablespoon; Chopped Onion: 1 cup; Garlic Cloves, Finely Chopped: 6; Unsalted Petite Diced Tomatoes, Undrained: 1 (14.5-ounce); Unsalted Chicken Stock (such as Swanson): 1 1/2 cups; Dried Oregano: 1/2 teaspoon; whole-grain spaghetti or linguine (such as Barilla): 8 ounces; Salt: 1/2 teaspoon; Fresh Spinach: 10 ounce; Parmesan cheese, grated (about 1/4 cup): 1 ounce

What could be easier than pasta for dinner? Cooking the pasta right in the sauce, saving time and cleanup and infusing the noodles with more flavor. The pasta is also endlessly adaptable, thanks to a short list of ingredients that are likely already in your pantry. Change up the spinach for any vegetables you have on hand (such as sliced zucchini and mushrooms), or add leftover diced cooked chicken thighs or cooked and crumbled sausage. We’ve happily embraced whole-wheat spaghetti as an alternative white pasta; it works especially well in this one-pot application.

29
Serves 4
Medium

Ingredients

1 tablespoon Olive Oil
1 cup Chopped Onion
6 Garlic Cloves, Finely Chopped
1 (14.5-ounce) Unsalted Petite Diced Tomatoes, Undrained
1 1/2 cups Unsalted Chicken Stock (such as Swanson)
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

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Steps

1 Done	Step 1 Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat.
2 Done	Step 2 Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown.
3 Done	Step 3 Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil.
4 Done	Step 4 Stir to submerge noodles in liquid.
5 Done	Step 5 Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.
6 Done	Step 6 Uncover; stir in salt.
7 Done	Step 7 Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes.
8 Done	Step 8 Sprinkle with cheese.
9 Done	Step 9 Riff: Use fresh grape tomatoes instead, and add fresh herbs.
10 Done	Step 10 Riff: Swap out spaghetti for any short pasta shape, such as elbow macaroni, rotini, or shells.
11 Done	Step 11 Riff: Try adding chopped skinless, boneless chicken thighs, ground beef, or ground turkey for a heartier dish.