Italian Wonder Pot
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6
|
25 minutes
|
$1.04
|
Ingredients
- 4 cups vegetable broth
- 2 Tbsp. olive oil
- 12 ounces whole wheat fettuccine
- 8 ounces frozen spinach
- 1, 28 ounce can diced tomatoes, undrained
- 1 medium onion, thinly sliced
- 4 cloves garlic
- ½ Tbsp. dried basil
- ½ Tbsp. dried oregano
- 2 oz. shaved parmesan cheese
- Black pepper to taste
Directions
- Add vegetable broth to a large pot. Break the fettuccine in half to make stirring easier later, and then add it to the pot. Also add the canned tomatoes, olive oil, frozen spinach, onion, and spices
- Submerge ingredients under the liquid, place a lid on top of the pot, and then turn the heat on to high. Allow the pot to come up to a fill, rolling boil over high then remove the life and turn the heat down to medium
- Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes or until the paste is cooked and most of the liquid has been absorbed
- After the pasta is cooked, top with parmesan cheese and serve.
Recipe provided by www.budgetbytes.com
