Hearty Pantry Tomato & Spinach Pasta

Hearty Pantry Tomato & Spinach Pasta ingredients

• 12 oz penne or rotini pasta
• 2 tbsp olive oil
• 1 medium yellow onion
• 2 medium carrots
• 3 cloves garlic
• 28 oz canned diced tomatoes
• 1 cup vegetable broth or water
• 10 oz frozen chopped spinach
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup grated Parmesan cheese

How to make Hearty Pantry Tomato & Spinach Pasta

1. Bring a large pot of salted water to a rolling boil over high heat. Add the 12 oz of penne or rotini pasta and cook according to package directions until al dente, typically 8-10 minutes. Drain the pasta, reserving about 1/2 cup of the cooking water, and set aside.
2. While the pasta cooks, dice the 1 medium yellow onion and finely chop or grate the 2 medium carrots. Mince the 3 cloves of garlic.
3. Heat 2 tbsp of olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and chopped carrots, sautéing for 5-7 minutes until the onion is translucent and the carrots are slightly tender.
4. Stir in the minced garlic, 1 tsp dried oregano, and 1/2 tsp red pepper flakes. Cook for another 1 minute until fragrant, being careful not to burn the garlic.
5. Pour in the 28 oz can of diced tomatoes (undrained) and 1 cup of vegetable broth or water. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10-15 minutes to allow the flavors to meld and the vegetables to soften further.
6. Stir in the 10 oz of frozen chopped spinach, cooking until it is completely wilted and heated through, about 3-5 minutes. If using fresh spinach, add it in batches until it wilts down.
7. Add the drained pasta to the skillet with the sauce. Toss to combine thoroughly. If the sauce seems too thick, add a splash or two of the reserved pasta water to reach your desired consistency.
8. Season the pasta with 1 tsp salt and 1/2 tsp black pepper, tasting and adjusting as needed. Serve hot, garnished with 1/4 cup grated Parmesan cheese if desired.

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