One-Pot Pasta with Spinach and Tomatoes | Greater Lansing Area Moms

Here is a go-to weekday meal that is light, simple and leaves only a few things to clean up.  The original recipe is from Cooking Light magazine.  We like it because most things we probably have on hand.  Add a quick salad or steam some vegetables and dinner is served.

Prep, cook, to table time – 25-30 minutes total; 4 servings

Ingredients
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
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 ¼ cup)

  • 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, stock, oregano, and pasta, in that order. Bring to a boil. Add noodles; stir to submerge in liquid
  • Cover, reduce heat to medium-low, and cook for 7 minutes or until pasta is almost done
  • Uncover; stir in salt. Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes. Sprinkle with cheese and serve

A couple variations from the original recipe we have discovered to consider:

  • Sometimes we omit a few ingredients in a separate bowl.  Some are picky yet we are not going to leave out the delicious spinach.  It is easy enough and not preparing a whole separate meal. Some days she will eat it, some days she will not. Some meals we just #pickourbattles
  • Change out spaghetti for any short pasta shape, such as elbow macaroni, rotini, or shells
  • Use fresh grape tomatoes instead, and add fresh herbs
  • Add a dollop of pesto, the large jar from Costco is often in the refrigerator
  • If looking for a meal with a bit more substance, try adding chopped skinless, boneless chicken thighs, ground beef, or ground turkey for a heartier dish

Enjoy, thanks Cooking Light!

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