One-Pot Pasta With Spinach And Tomatoes

• 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)

1. Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat.
2. Add onion and garlic to pan; saute 3 minutes or until onion starts to brown.
3. Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil.
4. Stir to submerge noodles in liquid.
5. Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.
6. Uncover; stir in salt.
7. Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes.
8. Sprinkle with cheese.
9. Riff: Use fresh grape tomatoes instead, and add fresh herbs.
10. Riff: Swap out spaghetti for any short pasta shape, such as elbow macaroni, rotini, or shells.
11. Riff: Try adding chopped skinless, boneless chicken thighs, ground beef, or ground turkey for a heartier dish.
12. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
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olive oil, onion, garlic, tomatoes, chicken, oregano, linguine, salt, fresh spinach, parmesan cheese

Taken from www.myrecipes.com/recipe/one-pot-pasta-spinach-tomatoes (may not work)