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.