One Pot Spinach Tomato Spaghetti
Ingredients
- 250 g instant spaghetti
- 800 ml low sodium chicken/vegetable stock
- 1/2 medium onion sliced
- 6 cloves garlic minced
- 1 cup cherry or grape tomatoes halved
- 1 tbsp olive oil
- salt and pepper to taste
- 2 cups baby spinach
Instructions
- Heat dutch oven and add olive oil.
- Saute onion until soft, then add garlic and saute for 30 seconds.
- Add tomatoes, and saute for a minute.
- Then add stock, pasta, and season with salt and pepper.
- Bring to boil, lower heat to medium low.
- Cover and allow to cook for 7-8 minutes.
- Uncover, and stir in spinach until wilted.
- Remove from heat, and serve immediately.