ONE-POT VEGETARIAN SPAGHETTI

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

1. 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.
2. Add garlìc and season wìth salt, pepper and red pepper flakes (ìf usìng) and saute another 30 seconds.
3. ìncrease heat to hìgh then add canned tomatoes and vegetable broth. Brìng to a boìl.
4. 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.)
5. Remove lìd and add fresh spìnach, a couple of handfuls at a tìme, stìrrìng to get the spìnach mìxed ìn and wìlted.
6. Remove from heat and let spaghettì sìt, covered, for a few mìnutes
7. Stìr ìn Parmesan cheese, taste and adjust seasonìngs.
8. Serve wìth fresh basìl or parsley and extra Parmesan cheese, ìf desìred.

Recipe Adapted From familyfoodonthetable.com

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