Tags: recipe • recipe_pasta •

Pasta Pot

Ingredients

• 4 cups vegetable (or chicken) broth + 1/4 cup water
• 2 Tbsp olive oil
• 12 oz fettuccine
• 8 oz spinach
• 1 28 oz can diced tomatoes
• 1 medium onion, thinly sliced
• 4 cloves garlic, thinly sliced
• 1/2 Tbsp dried basil
• 1/2 Tbsp dried oregano
• 1/2 tsp red pepper flakes
• Ground black pepper
• Feta or goat cheese

Directions

1. Add broth to a large pot. Break fettuccine in half and add to the pot. Also add the canned tomatoes (undrained), olive oil, spinach, onion, garlic, basil, oregano, red pepper, and black pepper.
2. Make sure all ingredients are submerged under the liquid. Cover the pot and turn the heat to high until it comes to a full rolling boil. Remove the lid and turn the heat down to medium.
3. Let the pot continue to boil without a lid over medium heat for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes to prevent the pasta from sticking.
4. Crumble cheese over the top and serve.

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