We love pasta, but because of the carb load, we only indulge once a week, if that. Yesterday’s rain fest called for something comforting and carby, so pasta it was. We found a recipe in Southern Living, and altered it to fit K2.0 stats.
Didn’t have to shop for a thing. Everything was already in the fridge and pantry. Here’s the beauty of this recipe: You put everything in a Dutch oven, in the order it’s listed in the recipe. Don’t even stir it. Just dump it in, cover, and turn on the heat. Honest to God. Bring to a boil, then cook on medium high for 12 minutes, lower the heat to medium low, cook 12 minutes more. Then fold in fresh spinach, cover, and let it sit for another 10 minutes. DONE.
Shaved parm and crushed red pepper flakes on top!
Or, shredded parm … Either way, it’s a win!
One Pot Pasta and Veg
- Dutch Oven with lid
- 10 oz whole grain pasta
- 28 oz no-salt added canned diced tomatoes: Do not drain juice.
- 2½ C no-salt added chicken broth
- 1 C chopped onion
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 Tbsp olive oil
- ½ C basil leaves, firmly packed
- 5 oz fresh baby spinach leaves
- Parmesan cheese
- crushed red pepper
- Add the first 8 ingredients to the pot, IN ORDER. DO NOT STIR.
- Bring to a boil, then lower heat to Medium high; cover and let cook for 12 minutes.
- Reduce heat to medium-low. Cover, continue to cook for 12 more minutes.
- Fold in fresh spinach. Cover, and remove from heat. Let sit for 10 minutes, so spinach wilts.
- Plate, and sprinkle on freshly grated or shaved Parmesan cheese and red pepper flakes, if desired.