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.
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