A quick and easy one pot pasta recipe loaded with fresh spinach and a flavorful tomato sauce. Perfect for a healthy weeknight dinner with minimal cleanup.
12 ounces dried penne pasta
4 cups fresh baby spinach, roughly chopped
1 can (14.5 ounces) diced tomatoes with juice
1 medium yellow onion, finely chopped
3 cloves garlic, minced
4 cups low sodium vegetable broth
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
Heat olive oil in a large pot 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.
Pour in the vegetable broth, diced tomatoes with their juice, dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper. Stir to combine.
Add the dried penne pasta to the pot and bring the mixture to a boil.
Reduce heat to medium-low and simmer uncovered, stirring occasionally, for about 12 minutes or until the pasta is al dente and most of the liquid is absorbed.
Stir in the chopped spinach and cook for an additional 2-3 minutes until the spinach wilts.
Remove the pot from heat and stir in the grated Parmesan cheese until melted and well combined.
Serve immediately.