How to make a simple pasta with spinach and tomatoes. This one-pot pasta supper is basic, new, and sound—what’s not to cherish? Cooking the pasta directly in the sauce spares time and cleanup while mixing the noodles with more flavor. This rapid formula is likewise perpetually versatile and fits a lot of simple fixing trades (make a point to look at the cunning riffs underneath).
Switch up the spinach for any vegetables you have available, for example, cut zucchini and mushrooms, or include extra diced cooked chicken thighs or cooked and disintegrated frankfurter. We’ve joyfully held onto entire wheat spaghetti as a more beneficial choice to white pasta; it works particularly well in this one-pot application.
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Pasta with spinach and tomatoes 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)
Pasta with spinach and tomatoes methods
- First, heat a large saucepan over medium-high heat, add oil; roll to cover. After adding your onion and garlic to the pan and sauté 3 minutes or until onion starts to brown.
- The next step is to add your tomatoes, stock, oregano, and pasta, and boil them together. Then add your noodles and stir to submerge in liquid.
- Cover, and add salt to the pasta for 5 – 10 minutes under medium-low heat for it to cook. Uncover it after its cooked and add your spinach in batches.
- Make sure to stir until spinach wilts. Remove from heat and wait for minutes before you sprinkle with cheese and serve