A quick and easy weeknight meal, filled with healthy goodness, One Pot Pasta with Tomatoes, Spinach and Zucchini is on the table in less than 20-minutes.
Perfect for those hectic nights when pantry staples are a must and 20 minutes is all you have to feed hungry people. One of my go-to recipes.
For protein, add grilled thinly sliced chicken breasts — or as I do for my basketball player who has less than an hour to get from table to court — a grilled cheese sandwich.
Leftovers? Absolutely! Hot lunch the next day.
1 tablespoon olive oil
1 onion, diced
3 large cloves garlic, sliced
1 15oz can low sodium chicken broth
1 15oz can water (fill chicken broth can with water)
1 15oz can petite-diced low sodium tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons kosher salt
1/2 teaspoon dried crushed red pepper
1 pound box Farfalle pasta (uncooked)
1 (6-oz.) package baby spinach
1 zucchini, 1/2-inch dice
Freshly grated Parmesan cheese
Heat large skillet with olive oil. Add onion and saute for about 2 minutes on medium heat. Add next 9 ingredients, garlic through dried crushed red pepper flakes. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low, and cook, covered, 10 to 12 minutes or until pasta is slightly al dente, stirring as needed.
Add spinach and zucchini. Cover and continue cooking on low for about 10 minutes. Watch that pasta doesn’t become too dry. Stir just before serving, garnish with Parmesan cheese.
I love the Farfalle pasta, but other larger pasta would work just as well.