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Heart-Healthy One-Pot Spinach & Tomato Whole-Wheat Pasta

Heart-Healthy One-Pot Spinach & Tomato Whole-Wheat Pasta Experience the simplicity of a one-pot pasta dinner that not only tastes fresh and delicious but is also heart-healthy. Cooking the pasta directly in the flavorful sauce not only saves time but also minimizes cleanup. This speedy recipe is incredibly versatile, allowing for easy ingredient swaps. You can customize it with your favorite vegetables like sliced zucchini and mushrooms or enhance it with leftover chicken or crumbled sausage for added protein. Embrace the health benefits of whole-wheat spaghetti, making it a nutritious alternative to white pasta, especially when prepared in this one-pot fashion. 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 ½ cups unsalted chicken stock ½ teaspoon dried oregano 8 ounces whole-wheat spaghetti or linguine ½ teaspoon salt 10 ounces fresh spinach 1 ounce Parmesan cheese, grated (about 1/4 cup) Directions: Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat. Sauté onion and garlic for 3 minutes or until the onion starts to brown. Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil. Add noodles; stir to submerge in liquid. Cover, reduce heat to medium-low, and cook for 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 for 5 minutes. Sprinkle with cheese and serve. Tips: Swap out spaghetti for any short pasta shape, such as elbow macaroni, rotini, or shells. Use fresh grape tomatoes instead and add fresh herbs. Try incorporating chopped skinless, boneless chicken thighs, ground beef, or ground turkey for a heartier dish.