Sunday, June 17, 2018

One-Pot Pasta with Spinach and Tomatoes



Ingredients
2 tablespoons olive oil
2 cups chopped onion
12 garlic cloves, finely chopped
2 (14.5-ounce) can unsalted petite diced tomatoes, undrained
3 cups unsalted chicken stock (such as Swanson)
1 teaspoon dried oregano
16 ounces whole-grain spaghetti or linguine (such as Barilla)
1 teaspoon salt
10 ounce fresh spinach
3/4 cup Parmesan cheese, grated

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 and serve.

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