One-Pot Pasta with Spinach and Tomatoes
- 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)
- 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)
- calories 333
- fat 7.1 g
- satfat 2 g
- monofat 3.2 g
- polyfat 1.1 g
- protein 15 g
- carbohydrate 55 g
- fiber 9 g
- cholesterol 5 mg
- iron 5 mg
- sodium 538 mg
- calcium 197 mg
How to Make It
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, oregano, and pasta, in that order. Bring to a boil.
Stir to submerge noodles 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.
Riff: Use fresh grape tomatoes instead, and add fresh herbs.
Riff: Swap out spaghetti for any short pasta shape, such as elbow macaroni, rotini, or shells.
Riff: Try adding chopped skinless, boneless chicken thighs, ground beef, or ground turkey for a heartier dish.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.