AuthorMarla MeridithWe love this pasta recipe and it's on the table in just 20 minutes!
1 tablespoon olive oil
1 cup chopped onion
6 garlic cloves, finely chopped
1 (14.5-ounce) can unsalted diced tomatoes, undrained
1 1/2 cups unsalted vegetable stock
1/2 teaspoon dried oregano
8 ounces whole-grain spaghetti or linguine
1/2 teaspoon salt
10 ounce fresh spinach
1 ounce Parmesan cheese, grated (about 1/4 cup) + more for topping
1
Heat a Dutch oven or large saucepan over medium-high heat. Add oil and swirl to coat. Add onion and garlic to pan. Sauté 3 minutes or until onion starts is fragrant to brown. Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil. Stir to submerge noodles in liquid. Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.
2
Uncover; stir in salt. Add spinach in batches, stirring until spinach wilts. Remove from heat and let stand 5 minutes. Sprinkle with cheese.
CategoryCourses, Diets, Dinner, Lunch, Main Course, Main Ingredients, Pasta, Spinach, VegetarianCuisineItalianCooking MethodBoiling, Sauteeing
Ingredients
1 tablespoon olive oil
1 cup chopped onion
6 garlic cloves, finely chopped
1 (14.5-ounce) can unsalted diced tomatoes, undrained
1 1/2 cups unsalted vegetable stock
1/2 teaspoon dried oregano
8 ounces whole-grain spaghetti or linguine
1/2 teaspoon salt
10 ounce fresh spinach
1 ounce Parmesan cheese, grated (about 1/4 cup) + more for topping
