ONE-POT PASTA WITH SPINACH AND TOMATOES

ONe-Pot Pasta with Spinach and Tomatoes image

Number Of Ingredients 10

1 tablespoon Olive oil
1 cup Chopped onion
6 cloves Garlic cloves, finely chopped
1 1/2 cups Unsalted chicken stock
1/2 teaspoon Dried oregano
8 ounces Whole-grain spaghetti
1/2 teaspoon Salt
10 ounces Fresh spinach
1 can 14.5 oz Unsalted petite diced tomatoes, undrained
1/4 cup Parmesan cheese, grated

Steps:

Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion and garlic; saute 3 minutes or until onion begins to brown. Add tomatoes, stock, oregano, and pasta IN THAT ORDER, pressing with a spoon to submerge the pasta in liquid. Bring to a boil. Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.
Uncover pan; stir in salt. Add spinach in batches, stirring until the spinach wilts before adding more. Remove pan from heat; let stand 5 minutes. Divide evenly among 4 plates; sprinkle with cheese.