This is a meal done in about 30 minutes! It's great for a Meatless Monday meal or a quick night in the kitchen. The fresh herbs add a burst of unforgettable flavor.
Author: Dragonfly Cafe
Recipe type: Meatless Mondays
Cuisine: Italian
Serves: 6 servings
Ingredients
1 pound pasta, rotini or similar size
1 28 oz. Fire Roasted diced tomatoes( I used Muir Glen.)
2⅔ c. chicken broth
1 small red onion finely diced, about ¾ cup
4 garlic cloves, pressed
1 T. fresh oregano (or 1 t. dried)
½ c. fresh basil, loosely packed then chiffonade
2 t. Kosher salt
1 T. extra virgin olive oil
¼ t. crushed red pepper flakes, optional
5 oz. package of baby spinach
Parmesan Cheese, finely grated
Instructions
Place the first 9 ingredients along with the red pepper flakes, if desired, into a dutch oven.
Cover and bring to a boil over medium high heat for about 12 minutes. Stir occasionally to help prevent sticking.
Reduce heat to medium low heat. Stir. Cover for 5 minutes. Stir again.
Place baby spinach on top of pasta. Cover again for 5 minutes.
Remove from heat and stir wilted spinach into pasta.
Serve in bowl or on plate with a generous amount of parmesan, if desired.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/fire-roasted-tomato-basil-pasta/