Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil (extra virgin)
  • 1 large onion (chopped)
  • 3 cloves garlic (minced)
  • 3 cups vegetable broth (low sodium)
  • 28 ounces diced tomatoes
  • 2 teaspoons Italian seasoning
  • ¼ teaspoon red pepper flakes
  • salt and pepper (to taste)
  • 12 ounces pasta (such as penne or rigatoni)
  • 2 ounces fresh spinach (roughly chopped)
  • ¼ cup fresh basil (chopped)
  • 1 cup Parmesan cheese (shredded)

Instruction

  • Saute the onion and garlic: Heat the olive oil in a large Dutch oven over medium heat. Then add the chopped onion and cook for about 3 to 5 minutes until it’s soft and translucent in color. Now, add the garlic to the pot and cook for another 30 seconds until it’s aromatic.
  • Start the sauce: Add the vegetable broth, diced tomatoes, Italian seasoning, red pepper flakes, salt, and pepper to the pot. Then stir to combine and bring to a boil over medium-high heat.
  • Add the pasta: Stir in the pasta and then simmer for about 10 to 12 minutes, stirring occasionally. You want to cook the pasta just until it is al dente.
  • Add the spinach, basil, and Parmesan: Stir in the spinach, fresh chopped basil, and half of the Parmesan cheese. Then cook for about one minute or until the spinach wilts.
  • Garnish and serve: Top the finished one pot tomato basil pasta with the remaining grated Parmesan cheese and a drizzle of extra virgin olive oil to serve.