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Rating: 4.5 stars
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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

Ann Taylor Pittman
Recipe by Cooking Light November 2017

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Credit: Jennifer Causey

Recipe Summary

hands-on:
29 mins
total:
29 mins
Yield:
Serves 4 (serving size: about 2 cups pasta mixture and 1 tablespoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat.

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  • 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.

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.

Nutrition Facts

333 calories; fat 7.1g; saturated fat 2g; mono fat 3.2g; poly fat 1.1g; protein 15g; carbohydrates 55g; fiber 9g; cholesterol 5mg; iron 5mg; sodium 538mg; calcium 197mg.
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