One-pot Pasta

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 (such as Swanson)
• 1/2 teaspoon dried oregano
• 8 ounces whole-grain spaghetti or linguine (such as Barilla)
• 1/2 teaspoon salt
• 10 ounce fresh spinach
• 1 ounce Parmesan cheese, grated (about 1/4 cup)

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Nutritional Information

• Calories 333
 
• Fat 7.1g
 
• Satfat 2g
• Monofat 3.2g
 
• Polyfat 1.1g
 
• Protein 15g
 
• Carbohydrate 55g
 
• Fiber 9g
 
• Cholesterol 5mg
 
• Iron 5mg
 
• Sodium 538mg
 
• Calcium 197mg

How to Make It

Step 1

Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat.

Step 2

Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown.

Step 3

Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil. Add noodles; stir to submerge in liquid.

Step 4

Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.

Step 5

Uncover; stir in salt. Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes. Sprinkle with cheese and serve.

Chef's Notes

Riff #1: Swap out spaghetti for any short pasta shape, such as elbow macaroni, rotini, or shells.

Riff #2: Use fresh grape tomatoes instead, and add fresh herbs.

Riff #3: Try adding chopped skinless, boneless chicken thighs, ground beef, or ground turkey for a heartier dish.