Jennifer Causey
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
How to Make It
Step 1
Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat.
Step 2
Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown.
Step 3
Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil.
Step 4
Stir to submerge noodles in liquid.
Step 5
Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.
Step 6
Uncover; stir in salt.
Step 7
Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes.
Step 8
Sprinkle with cheese.
Step 9
Riff: Use fresh grape tomatoes instead, and add fresh herbs.
Step 10
Riff: Swap out spaghetti for any short pasta shape, such as elbow macaroni, rotini, or shells.
Step 11
Riff: Try adding chopped skinless, boneless chicken thighs, ground beef, or ground turkey for a heartier dish.
Chef'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: Cooking Light, March, 2015 ; All You, April, 2015
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