Ingredients:

• 1 tablespoon olive oil
• 1 cup chopped onion
• 6 garlic cloves, finely chopped
• 1 (14.5-ounce) can unsalted petite diced tomatoes, undrained
• 1 1/2 cups unsalted chicken stock (such as Swanson)
• 1/2 teaspoon dried oregano
• 8 ounces whole-grain spaghetti or linguine (such as Barilla)
• 1/2 teaspoon salt
• 10 ounce fresh spinach
• 1 ounce Parmesan cheese, grated (about 1/4 cup)

How to Make It:

Step 1:

Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat.

Step 2:

Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown.

Step 3:

Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil. Add noodles; stir to submerge in liquid.

Step 4:

Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.

Step 5:

Uncover; stir in salt. Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes. Sprinkle with cheese and serve.


Image Source:*cookinglight.com

Source:cookinglight.com