One-Pot Spinach Tomato Pasta

Ingredients (Serves 4):

• 12 oz pasta (penne, spaghetti, or your favorite)

• 1 can (14 oz) diced tomatoes (with juice)

• 3 cups fresh spinach (roughly chopped)

• 4 cloves garlic, minced

• 1 small onion, finely chopped

• 4 cups vegetable broth or water

• 2 tbsp olive oil

• 1 tsp dried oregano

• ½ tsp red pepper flakes (optional)

• Salt & pepper, to taste

• ½ cup grated Parmesan cheese (optional)

• Fresh basil or parsley, for garnish

👨‍🍳 Instructions:

1. Sauté aromatics:
   In a large pot or deep skillet, heat olive oil over medium heat. Add onion and garlic; sauté for 2–3 minutes until softened and fragrant.

2. Add liquids and pasta:
   Pour in diced tomatoes (with juice), vegetable broth, oregano, red pepper flakes, salt, and pepper. Stir to combine.

3. Cook pasta:
   Add dry pasta directly into the pot. Bring to a boil, then reduce to a simmer. Cook uncovered, stirring occasionally, until pasta is tender and most of the liquid is absorbed — about 10–12 minutes.

4. Add spinach and finish:
   Stir in fresh spinach and cook for 1–2 minutes until wilted. Remove from heat and stir in Parmesan cheese if using.

5. Serve:
   Garnish with fresh basil or parsley and extra Parmesan. Serve hot!

🔁 Tips & Variations:

• Use fresh cherry tomatoes instead of canned for a fresher taste.

• Add cooked chicken or shrimp for extra protein.

• Swap spinach for kale or arugula if you like.

• Add a splash of cream or coconut milk for a creamy twist.