You won't find an easier pasta main dish than this one. Why? Because everything cooks together in one pot. It's ready in less than 20 minutes, it's got a hefty (and healthy) dose of fresh spinach and best of all, it's pasta! Yes, Virginia, you can eat pasta and lose weight. It's all about enjoying every delicious bite in moderation.
Feel free to use either long pasta such as linguine or short pasta like penne. Be sure to follow the different cooking times in the recipe. And if you've got a pint of fresh grape tomatoes, use them instead of canned diced tomatoes. Either works well.
1 tsp. olive oil
1 cup chopped onion
4 garlic cloves, minced
1 (15-oz. can) diced tomatoes with its juice
1 1/2 cups low-sodium chicken broth
1/2 tsp. dried oregano
8 oz. dry pasta, such as linguine or penne
1/2 tsp. salt
10 oz. baby spinach
Fresh basil leaves, roughly torn
1/4 cup grated Parmesan cheese
Heat a Dutch oven or large saucepan over medium heat and add olive oil. Add onion and garlic; sauté 3 minutes or until onion starts to brown.
Add tomatoes. chicken broth, oregano and pasta, in that order. Bring to a boil. Stir to submerge noodles in liquid.
Reduce heat to medium-low and cook, covered, 7 minutes (about 8-10 minutes for penne) or until pasta is slightly al dente, stirring at 5-minute intervals. Uncover and add salt.
Add spinach in batches. Remove from heat, cover and let stand for 10 minutes to allow spinach to wilt. Stir just before serving. Serve with Parmesan cheese.