I’m about to finish eating this amazing pasta I made last night, so I’ll be very brief.
My “Spinach & Tomato Pasta” is not only healthy and tasty, it’s super easy to make.
You basically throw everything into the pot, and that’s it. Even the raw noodles.
Give it a try…
8 oz. raw shells (1/2 of box)-or favorite pasta
1 tablespoon olive oil
3-4 cloves garlic diced fine
1 cup chopped onion
1 cup tomato sauce
3 1/2 cups chicken stock
1/4 cup red wine
1/2 of block of frozen spinach (thawed and drained)
12 cherry tomatoes cut in 1/2
2 cups fresh mushrooms sliced
1 teaspoon oregano
1 teaspoon basil
1 teaspoon parsley
1 teaspoon salt
pepper to taste
Add olive oil, garlic, and onion to a large pot.
Sauté 5 minutes.
Add remaining ingredients, in order if possible, except parmesan cheese.
Stir ingredients so pasta is covered in liquid.
Bring to a low boil and allow to cook for approximately 11 minutes, or until pasta is al dente.
Stir occasionally while cooking.
Serve in a bowl and garnish with lots of parmesan cheese on top. My favorite cheese is actually
Pecorino Romano, but parmesan works too.
You can add 2 oz. of pasta if you have 5 people.
This recipe is copyrighted by redheadcandecorate.com.
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April 19, 2015