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One Pot Pasta and Veg

Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 8
Calories: 183kcal
Easy and healthy! Lots of leftovers for lunch the next day! This one's a little higher in it's carb count. Use less pasta and add sliced zucchini to lower carbs.
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  • Dutch Oven with lid


  • 10 oz whole grain pasta
  • 28 oz no-salt added canned diced tomatoes: Do not drain juice.
  • 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.


Calories: 183kcal | Carbohydrates: 35g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 50mg | Potassium: 465mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1857IU | Vitamin C: 16mg | Calcium: 79mg | Iron: 3mg