One-Pot Pasta With Spinach & Tomatoes

• servings: 4 servings
• active time: 30 minutes
• total time: 30 minutes

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 ½ cups unsalted chicken stock

½ teaspoon dried oregano

8 ounces whole-wheat spaghetti or linguine

½ teaspoon salt

10 ounces fresh spinach

1 ounce Parmesan cheese, grated (about 1/4 cup)

Directions

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 and oregano. Bring to a boil. Add 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 salt. Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes. Sprinkle with cheese and serve.

Notes

This one-pot pasta dinner is simple, fresh, and healthy—what's not to love? Cooking the pasta right in the sauce saves time and cleanup while infusing the noodles with more flavor. This speedy recipe is also endlessly adaptable and lends itself to plenty of easy ingredient swaps (make sure: To check out the clever riffs below). Change up the spinach, for any vegetables you have on hand such as sliced zucchini and mushrooms, or add leftover chicken or cooked and crumbled sausage. We've happily embraced whole-wheat spaghetti as a healthier alternative to white pasta; it works especially well in this one-pot application.

Tips:

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

Use fresh grape tomatoes instead, and add fresh herbs.

Try adding: Chopped skinless, boneless chicken thighs, ground beef, or ground turkey for a heartier dish.

Nutrition

• Calories: 333 kcal
• Total Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 4 g
• Cholesterol: 5 mg
• Sodium: 538 mg
• Total Carbohydrate: 55 g
• Dietary Fiber: 9 g
• Protein: 15 g