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One-Pot Pasta with Spinach and Tomatoes

Photo: Jennifer Causey; Styling: Lindsey Lower

Hands-on time 29 mins
Total time 29 mins
Yield

Serves 4 (serving size: about 2 cups pasta mixture and 1 tablespoon cheese)

This pasta dinner is a game changer: You use just enough liquid to cook the pasta--no colander needed. Recipe adapted from our sister publication Southern Living. Cost for 4: $8.43

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)
  • 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)
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Nutrition Information

  • 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

  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.

  9. Riff: Use fresh grape tomatoes instead, and add fresh herbs.

  10. Riff: Swap out spaghetti for any short pasta shape, such as elbow macaroni, rotini, or shells.

  11. Riff: Try adding chopped skinless, boneless chicken thighs, ground beef, or ground turkey for a heartier dish.

Cook's Notes

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.

Also appeared in: All You, April, 2015;