With all the hustle and bustle of the holiday’s, everyone is looking for an easy way to get dinner on the table. The added “things to do for Christmas” can make meal planning a lower priority. Enter the wonderful solution of one pot pasta. This is a dish that could change your life.
This dish is all made in one pot, which means less clean up. It also includes pantry items that you can have on hand. I am a Canbassador for Cans Get You Cooking and this is a perfect “Cantry” recipe. I love to keep a well stocked “Cantry” to make recipes. I like to keep canned soups, tomatoes, beans, fruit, and vegetables on hand. It makes it so easy as a busy mom to get dinner on the table and this one is a cinch!
You will ned some canned chicken broth, canned tomatoes, and dry linguine pasta for this recipe. Only fresh item used is spinach and garlic. Then there are some dried spices to add flavor. Dinner couldn’t be easier and it is delicious!
My whole family loved this spinach and all, which is a feat to achieve. Only complaint came from my hubby, it was too spicy for him (due to the red pepper flakes – he has serve acid reflux). Me and my oldest son loved the little spice, but next time I will just leave it out to make the hubby happy and not in pain. My son even asked if he could have the leftovers.
- 4 cups chicken broth
- ½ of an 8 oz bag fresh spinach (or use the whole bag if you love spinach)
- 3 (14.5 oz) cans petite diced Italian tomatoes (I used the kind with basil, garlic, and oregano)
- 1 onion, chopped
- 5 cloves garlic, chopped
- 1 (16 oz) package dry linguine noodles
- ½ Tbsp dried basil
- ½ Tbsp dried oregano
- ¼ tsp red pepper flakes, optional for spice
- pepper to taste
- In a large stock pot, bring the chicken broth to a boil.
- Add the spinach, tomatoes, onion, garlic and pasta to the boiling broth.
- Help the pasta, once it bring to soften, to get down in the broth.
- Add the basil, oregano, red pepper flakes (if desired), and pepper to taste.
- Bring it all back to a boil over medium heat and let it cook about 20 minutes. Cook until most of the broth is absorbed and the pasta is tender.
- Serve in bowls and top with shredded parmesan cheese.
Recipe adapted from Jamie Cooks It Up.