One-Pot Pasta with Spinach and Tomatoes Recipe

Name: One-Pot Pasta with Spinach and Tomatoes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 cup chopped onion; 6 cloves garlic, minced; 14 oz. diced tomatoes; 1 3/4 cups chicken broth; 1 tablespoon roughly chopped oregano; 8 oz. spaghetti; 1/4 teaspoon salt or to taste; 5 oz. baby spinach; 1/4 cup shredded Parmesan cheese

Ingredients

2 tablespoons olive oil
1 cup chopped onion
6 cloves garlic, minced
14 oz. diced tomatoes
1 3/4 cups chicken broth
1 tablespoon roughly chopped oregano
8 oz. spaghetti
1/4 teaspoon salt or to taste
5 oz. baby spinach
1/4 cup shredded Parmesan cheese

PREP TIME 10m	COOK TIME 10m	TOTAL TIME 20m
YIELD 4 servings

Instructions

Heat oil in a wide skillet, pan or Dutch oven over medium heat. Add onion and garlic, saute 3 minutes or until they start to brown.
Add tomatoes, chicken broth, oregano and spaghetti. Press the spaghetti with a spatula to submerge the pasta in the liquid.
If your skillet, pan or Dutch oven is not wide enough, you might break the spaghetti into halves before cooking. Cover with the lid and reduce heat to medium-low. Cook for 8 minutes or until the pasta is al dente.
If the pasta is not cooked after 8 minutes, add a little bit more chicken broth, cover the lid and cook for another 1 to 2 minutes.
Uncover the lid and add salt. Add the spinach, stirring until the leaves wilt. Turn off the heat and top the pasta with Parmesan cheese.
Serve immediately.