Dinner
One-Pot Tomato Basil Pasta
Whole-wheat rotini simmers in a fragrant broth of tomatoes, olive oil, and Italian spices until every strand drinks up the bright, savory sauce. Baby kale and fresh basil melt in at the finish, leaving tender pasta that tastes fresh and comforting in every bite.
- Total
- 32 min
- Prep
- 10 min
- Cook
- 22 min
- Serves
- 5
Nutrition per Serving
- Calories
- 339
- Protein
- 11g
- Carbs
- 55g
- Fat
- 10g
- Fiber
- 8g
- Sugar
- 6g
- Sodium
- 465mg
Ingredients
- 8 oz whole-wheat rotini
- 1 cup water
- 2 cup low-sodium "no-chicken" broth or chicken broth
- 1 (15 ounce) can no-salt-added diced tomatoes
- 2 tbsp extra-virgin olive oil
- 1 1/2 tsp Italian seasoning
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp crushed red pepper
- 6 cup baby kale or baby spinach
- 1/2 cup slivered basil
- Grated Parmesan cheese, for garnish
Instructions
- Combine pasta, water, broth, tomatoes, oil, Italian seasoning, onion powder, garlic powder, salt and crushed red pepper in a large pot. Cover and bring to a boil over high heat. Uncover, reduce heat to medium-high and cook, stirring frequently, for 10 minutes. Stir in kale and cook, stirring often, until most of the liquid has been absorbed, 5 to 7 minutes more. (If using spinach, add it after about 10 minutes so it cooks in the remaining 2 to 3 minutes.) Stir in basil. Garnish with Parmesan, if desired.