Recipe Wednesday! One-Pot Pasta with Tomato and Spinach

I consider myself fortunate that while I was growing up, my parents rarely had processed food, soda, or junk food in the house. (Our snack of choice was popcorn which was easy to make and less fattening than a bag of chips). Because we didn't have an over abundance of packaged-ready-to-microwave meals, we spent a lot of time in the kitchen making our meals. I think this is also where I learned to love to cook. This also may explain the multitude of cookbooks in my house and pages of printed out recipes from online, but I digress...

For today, I wanted to share with you a simple, easy-to-make, and healthy-for-you recipe from Cooking Light:

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

1/2 teaspoon dried oregano

8 ounces whole-grain spaghetti or linguine

1/2 teaspoon salt

10 ounce fresh spinach

1 ounce parmesan cheese, grated

Directions
Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat. Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown.Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil.
Stir to submerge noodles in liquid. Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done. Uncover; stir in salt.
Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes. Sprinkle with cheese, and serve.

Nutrition Information
Serves: 4| Serving Size: 2 cups pasta mixture + 1 tablespoon cheese
Per serving: Calories: 334; Total Fat: 7g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Cholesterol: 6mg; Sodium: 540mg; Carbohydrate: 56g; Dietary Fiber: 10g; Sugar: 7g; Protein: 14g
Nutrition Bonus: Potassium: 696mg; Iron: 21%; Vitamin A: 135%; Vitamin C: 45%; Calcium: 16%

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