This was an interesting Southern Living recipe for multiple reasons: dinner was made in just one pot (less dishes!) and it was actually very healthy! The recipe makes six servings, and according to the Weight Watchers Points Plus calculator, each serving has just 7 points. It's a virtually vegetarian recipe also (for those who are trying to go meatless more often) and could be completely vegetarian if water was swapped for the chicken broth.
This is also one of those recipes that almost made better leftovers than the initial dish - I had it for lunch the next day and it was really yummy! I used crushed tomatoes as opposed to the diced tomatoes suggested below to give the dish more of a sauce, and I recommend that substitution.
- 12 oz. fusilli pasta (3/4 of a one-lb. box)
- 28 oz. can diced tomatoes
- 2 c. chicken broth
- 1/2 medium yellow onion, sliced thin
- 4 garlic cloves, sliced
- 1 tsp. dried oregano
- 1/3 c. firmly-packed fresh basil leaves
- 2 tsp. kosher salt
- 1 tbsp. olive oil
- 1/4 tsp. dried crushed red pepper
- 6 oz. baby spinach (approx. one clamshell)
- Freshly-grated or shaved Parmesan cheese, for serving
1. Place pasta, tomatoes, chicken broth, yellow onion, garlic, oregano, basil, salt, olive oil, and crushed red pepper in a Dutch oven. Stir.
2. Cover and bring to a boil over medium-high heat for approx. 12-15 minutes.
3. Reduce heat to medium-low and cook, covered, for 10-12 minutes or until pasta is al dente. Stir every five minutes.
4. Remove from heat and stir in spinach.
5. Cover and let stand an additional 10 minutes.
6. Stir just before serving. Serve with Parmesan cheese. Makes six servings.