One Pot Tomato Basil Spinach Pasta
By Ordinary Vegan

This incredibly convenient recipe works perfectly on a busy weeknight.  No need to boil water, cook and drain pasta, create a sauce, and put it all together.  In this recipe, everything gets placed in a large stock pot, cooks together, and creates a hearty, tasty, and aromatic meal in no time.

12 ounces linguine pasta

1.5 cups diced tomatoes with liquid (1 15-ounce can)

0.5 cup sun-dried tomatoes

1 sweet onion, cut into julienne strips

4 cloves, thinly sliced

0.5 teaspoon red pepper flakes

0.5 teaspoon salt

freshly ground black pepper

2 teaspoons dried oregano leaves

handful of basil, chopped

handful of spinach (optional)

4.5 cups vegetable broth

2 tablespoons extra virgin olive oil

Place pasta, tomatoes, sun-dried tomatoes, onion, garlic, and basil in a large stock pot.  Pour in vegetable broth.  Sprinkle the pepper flakes and oregano on top.  Drizzle with olive oil.  Add 0.5 teaspoon salt and some ground black pepper.  Cover pot and bring to a boil.  Reduce to a low simmer and cook for about 10 minutes, stirring every 2 minutes.  Add the spinach 7-8 minutes into cooking.  Cook until almost all of the liquid has evaporated and there is about an inch of liquid left in the bottom of the pot.

 Tracey's Suggestions:

I used spaghetti and it turned out just fine.  I would suggest putting a little of the broth in first as my pasta stuck to the bottom of the pot until the broth reached the bottom after the first stir.  I only used 1 tablespoon of oil and it tasted just fine.  I will continue to decrease the amount of oil each time I make it until I reach the bare minimum that I think I will need to use. 

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