Jennifer Causey
Hands-on Time:
29 Mins
Total Time:
29 Mins
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

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

Also appeared in: Cooking Light, March, 2015 ; All You, April, 2015

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