Description
A quick and easy one-pot pasta dish featuring fresh tomatoes and spinach, perfect for a healthy and delicious weeknight meal.
Ingredients
Units
Scale
- 12 oz spaghetti
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1 can (14.5 oz) diced tomatoes
- 2 cups fresh spinach leaves
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add garlic and onion, sauté until fragrant and translucent, about 3-4 minutes.
- Add diced tomatoes, spinach, vegetable broth, basil, and oregano to the pot. Stir to combine.
- Add the spaghetti to the pot, making sure it’s submerged in the liquid. Bring to a boil.
- Reduce heat to a simmer and cook uncovered for 10-12 minutes, stirring occasionally, until the pasta is cooked and the liquid has mostly absorbed.
- Season with salt and pepper to taste. Serve hot, topped with grated Parmesan if desired.
Notes
- Use whole wheat or gluten-free pasta for dietary preferences.
- Add red pepper flakes for a spicier kick.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 0mg