One Pot Pasta
This is one of my favorite weeknight dinners. It is so simple and delicious, and a bonus is that it is easy clean-up.
- 1 tablespoon olive oil
- 1 cup chopped onion
- 6 garlic cloves finely chopped
- 1 14.5-ounce can unsalted petite diced tomatoes, undrained or 3 handfuls cherry tomatoes
- 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
- 2 cups mushrooms optional
- 1 ounce Parmesan cheese grated (about 1/4 cup)
- Handful fresh basil
- Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat.
- Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown.
- Add tomatoes (cook until they burst), 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.
- Uncover; stir in salt.
- Add mushrooms if using and then add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes.
- Sprinkle with cheese and basil.
- *Use fresh grape tomatoes instead of canned, and add fresh herbs.
- *Swap out spaghetti for any short pasta shape, such as elbow macaroni, rotini, or shells.