Recipe Library
One-Pot Pasta With Spinach & Tomatoes
Whole-wheat spaghetti simmers in a savory tomato broth that thickens into a silky sauce, soaking up every drop of flavor. Fresh spinach melts in at the finish while Parmesan melts on top, delivering tender strands coated in bright, garlicky richness.
- Total
- 25 min
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
Nutrition per Serving
- Calories
- 333
- Protein
- 15g
- Carbs
- 55g
- Fat
- 7g
- Fiber
- 9g
- Sodium
- 538mg
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 6 garlic cloves, finely chopped
- 1 (14.5 ounce) can unsalted petite diced tomatoes, undrained
- 1 1/2 cups unsalted chicken stock
- 1/2 teaspoon dried oregano
- 8 ounces whole-wheat spaghetti or linguine
- 1/2 teaspoon salt
- 10 ounces fresh spinach
- 1 ounce Parmesan cheese, grated (about 1/4 cup)
Instructions
- Heat a Dutch oven or large saucepan over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown. Add 14.5 ounces tomatoes, 1½ cups stock and ½ teaspoon oregano. Bring to a boil. Add 8 ounces noodles; stir to submerge in liquid. Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.
- Uncover; stir in ½ teaspoon salt. Add 10 ounces spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes. Sprinkle with 1 ounce cheese and serve.