Description
A quick and easy one pot recipe for spinach tomato pasta that is both delicious and nutritious.
Ingredients
Scale
- 8 oz pasta
- 2 cups fresh spinach
- 1 can diced tomatoes (14.5 oz)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
- In a large pot, sauté the chopped onion and minced garlic until translucent.
- Add the diced tomatoes, vegetable broth, and Italian seasoning to the pot.
- Stir in the pasta and bring to a boil.
- Reduce heat and simmer until the pasta is cooked, about 10-12 minutes.
- Add the fresh spinach and stir until wilted.
- Season with salt and pepper to taste.
- Serve hot, topped with Parmesan cheese if desired.
Notes
- Feel free to add other vegetables like bell peppers or zucchini.
- This dish can be made vegan by omitting the cheese.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg