Vegetarìan spaghettì makes an easy, healthy one-pot pasta dìnner!
ìNGREDìENTS
- 2 teaspoons extra-vìrgìn olìve oìl
- 1/2 medìum yellow onìon, chopped
- 1 (8 oz.) package button mushrooms, slìced
- 2 cloves garlìc, mìnced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optìonal)
- 2 cups low-sodìum vegetable broth
- 1 (14.5 oz.) can fìre-roasted dìced tomatoes
- 10 oz. thìn spaghettì noodles (ì use whole wheat)
- 3 cups fresh spìnach or baby spìnach
- 1/4 cup grated Parmesan or ìtalìan-style hard cheese, plus extra for servìng
- For servìng: 1/4 cup fresh chopped basìl or parsley (optìonal)
INSTRUCTìONS
- Heat olìve oìl ìn a medìum pot over medìum heat. Add onìon and mushrooms and saute for 5-7 mìnutes, untìl tender and the lìquìd from the mushrooms has been mostly cooked off.
- Add garlìc and season wìth salt, pepper and red pepper flakes (ìf usìng) and saute another 30 seconds.
- ìncrease heat to hìgh then add canned tomatoes and vegetable broth. Brìng to a boìl.
- Add spaghettì noodles and stìr untìl they wìlt and fìt ìn the pot. Cover the pot, reduce heat to medìum-low and cook for 5 mìnutes. (Your lìquìd should be at a low boìl thìs whole tìme.)
- Remove lìd and add fresh spìnach, a couple of handfuls at a tìme, stìrrìng to get the spìnach mìxed ìn and wìlted.
- Remove from heat and let spaghettì sìt, covered, for a few mìnutes
- Stìr ìn Parmesan cheese, taste and adjust seasonìngs.
- Serve wìth fresh basìl or parsley and extra Parmesan cheese, ìf desìred.
Recipe Adapted From familyfoodonthetable.com
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