Pasta with Spinach and Tomatoes

Ingredients

  • 1 tablespoon olive oil

  • 1 cup chopped onion

  • 6 garlic cloves, finely chopped

  • 1 (14.5-ounce) can petite diced tomatoes, undrained OR 3 medium tomatoes diced

  • 1 1/2 cups unsalted chicken stock

  • 1/2 teaspoon dried oregano

  • 8 ounces whole-grain spaghetti or linguine

  • 1/2 teaspoon salt

  • 10 ounces fresh spinach

  • 1/4 cup Parmesan cheese, grated

Instructions

  1. Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat.

  2. Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown.

  3. Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil. Add noodles; stir to submerge in liquid.

  4. Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.

  5. Uncover; stir in salt. Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes. Sprinkle with cheese and serve.

Recipe from cookinglight