One pot tomato basil spinach pasta
Recipe by Kari Lou Frank
12 ounces linguine pasta
1 1/2 cups diced tomatoes with liquid (of 1 15 ounce can)
1/2 cup sun-dried tomatoes
1 onion chopped
4 cloves garlic, minced/frozen cubes
1/2 teaspoon red pepper flakes
1/2 tsp salt
Fresh ground black pepper
2 teaspoons dried oregano leaves
handful of basil, chopped
handful of spinach (optional) *
4 1/2 cups vegetable broth
2 tablespoons extra virgin olive oil
Cook Time → 20 min
1. Place pasta, tomatoes, sun dried tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth.
2. Sprinkle the pepper flakes and oregano on top.
3. Drizzle with olive oil
4. Add 1/2 tsp salt and some ground black pepper
5. Cover pot and bring to a boil. Reduce to a low simmer and cook for about 10 minutes, stirring every 2 minutes. Cook until almost all the liquid has evaporated until there is about one inch of liquid left in the bottom of the pot.
6. *Add the spinach 7 to 8 minutes into cooking.
main courses March 14, 2017 15:57
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