A quick and easy one pot pasta dish loaded with fresh spinach, garlic, and a light tomato sauce. Perfect for a healthy weeknight dinner with minimal cleanup.
12 ounces dried penne pasta
4 cups fresh baby spinach leaves
1 can (14.5 ounces) diced tomatoes with juice
4 cups vegetable broth
1 medium yellow onion, finely chopped
4 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 cup grated Parmesan cheese
In a large pot or deep skillet, heat the olive oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Add the dried penne pasta, diced tomatoes with juice, vegetable broth, dried oregano, dried basil, salt, black pepper, and red pepper flakes to the pot. Stir to combine.
Bring the mixture to a boil over high heat, then reduce the heat to medium-low.
Simmer uncovered for 12-15 minutes, stirring occasionally, until the pasta is cooked al dente and most of the liquid has been absorbed.
Add the fresh baby spinach leaves to the pot and stir until wilted, about 2 minutes.
Remove the pot from heat and stir in the grated Parmesan cheese.
Adjust seasoning with additional salt and pepper if desired.
Serve immediately, garnished with extra Parmesan if preferred.