One Pot Pasta and Veg
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.
- 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.
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