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Monthly Archives: April 2014

Tomato-Basil Pasta

12 oz. penne pasta                                                     1 28 oz. can diced tomatoes
2 Cups chicken broth                                                1/2 medium onion, sliced
4 garlic cloves, sliced                                                1 tsp. oregano
1/3 C fresh basil leaves                                             2 tsp. Kosher salt
1 Tbsp. olive oil                                                          1/4 tsp. dried red pepper
1 6oz. Bag baby spinach                                           Freshly grated Parmesan

Place pasta, tomatoes, broth, onion, garlic, oregano, basil, salt, olive oil, and pepper (optional) in Dutch oven. Cover and bring to a boil over medium-high heat (about 12-15 minutes). Reduce to medium-low, cook, covered, 10-12 minutes or until pasta is al dente, stirring every 5 minutes.

Remove from heat and stir in spinach. Cover and let stand 10 minutes. Add parmesan cheese upon serving.

Such an easy pasta dish to accompany any meal—you can add shrimp or chicken for a one-dish dinner!

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