1 tablespoon olive oil
1 cup chopped onion
6 garlic cloves, finely chopped
1 (14.5 ounce) can unsalted petite diced tomatoes, undrained
1 ½ cups unsalted chicken stock
½ teaspoon dried oregano
8 ounces whole-wheat spaghetti or linguine
½ teaspoon salt
10 ounces fresh spinach
1 ounce Parmesan cheese, grated (about 1/4 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 and oregano. Bring to a boil. Add noodles; stir to submerge in liquid. Cover, reduce heat to medium-low, and cook 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.
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