This one-pot pasta with tangy tomato-basil sauce is a simple, fast and easy weeknight dinner. All of your ingredients go into one pot, and with a bit of stirring and about 25 minutes of cook time, you’ll have a healthy dinner the whole family will enjoy.
Ingredients
- 8 ounces whole-wheat rotini
- 2 cups water
- 2 cups low-sodium “no-chicken” broth or chicken broth
- 1 (15 ounce) can no-salt-added diced tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper
- 6 cups baby kale or baby spinach
- ½ cup slivered basil
- Grated Parmesan cheese for garnish
Directions
- Step 1
Combine pasta, water, broth, tomatoes, oil, Italian seasoning, onion powder, garlic powder, salt and crushed red pepper in a large pot. Cover and bring to a boil over high heat. Uncover, reduce heat to medium-high and cook, stirring frequently, for 5 minutes. Stir in kale and cook, stirring often, until most of the liquid has been absorbed, 5 to 7 minutes more. (If using spinach, add it after about 10 minutes, so it cooks in the remaining 2 to 3 minutes.) Stir in basil. Garnish with Parmesan, if desired.
Nutrition Facts
Serving Size: 1 1/4 cups Per Serving: 339 calories; protein 11.4g; carbohydrates 55.3g; dietary fiber 7.9g; sugars 5.5g; fat 9.9g; saturated fat 1.4g; vitamin a iu 3343.5IU; vitamin c 47.1mg; folate 70.4mcg; calcium 87.3mg; iron 3.8mg; magnesium 100.3mg; potassium 308.2mg; sodium 465.2mg; thiamin 0.3mg. Exchanges:
3 starch, 1 1/2 fat, 1 1/2 vegetable
