This One Pot Italian Pasta is simple, delicious, and effortless, with the classic Italian flavors. And since it’s made in only one pot, clean up is a breeze!
what seemed like two weeks, we are finally done celebrating Haley’s birthday.
And all the hoopla over Valentine’s Day is done.
And apparently, winter has ended >> Oh wait, that’s just in California. Typical. I pulled weeds and cleaned up the back yard yesterday afternoon, while the kids drew with sidewalk chalk and collected lady bugs. They were in shorts!
I have to say, I was sort of enjoying our thrust of cold and rain. But now it’s warm and sunny. So much for El Nino!
Now I’m unmotivated. That’s what this weather does. Makes me want to either purge all the things in our closets, or just sit outside and look at magazines. But not be in the kitchen.
Still, we gotta eat. So, I pull out all my favorite one-pot skillet and pasta dishes.
I made this one a couple of months ago, and have repeated it several times. Just classic Italian flavors. Simple, delicious. Effortless.
- nonstick cooking spray
- 12 ounces mezzi rigatoni pasta
- 28 ounce can fire roasted diced tomatoes , undrained
- 2 cups low sodium chicken broth
- 1 small sweet onion , diced
- 4 cloves garlic , minced
- 1 teaspoon dried oregano
- 6 large fresh basil leaves , torn
- 1 teaspoon kosher salt
- 1/8 teaspoon cracked red pepper flakes
- 5 cups fresh baby spinach
- freshly grated Parmesan cheese
Coat a dutch oven pot with nonstick spray. Place first 9 ingredients in the pot, in the order listed.
Cover and bring to a boil over medium-high; cook for 12 minutes.
Reduce heat to medium-low and cook, covered, for another 10-12 minutes until pasta is al dente, stirring halfway through.
Remove from the heat and stir in the spinach until wilted.
Serve in individual bowls with a sprinkle of freshly grated Parmesan cheese.
adapted from Southern Living