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1 Tbsp. olive oil 1 c. chopped onion 6 garlic cloves, finely chopped 1 14 1/2 oz. can diced tomatoes, undrained 1 1/2 c. unsalted chicken stock 1/2 tsp. dried oregano 8 oz. whole-grain spaghetti or linguine 1/2 tsp. salt 10 oz. fresh spinach 1 oz. Parmesan cheese, grated (about 1/4 c.) Heat a large saucepan over medium-high heat. Add oil and swirl to coat. Add onion and garlic to pan and saute for 3 minutes or until onion starts to brown. Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil. Stir to cover noodles in liquid. Cover and reduce heat to medium-low. Cook 7 minutes or until pasta is almost done. Uncover and stir in salt. Add spinach in handfuls, stirring until spinach wilts. Remove from heat and let stand 5 minutes. Sprinkle with cheese before serving. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |