Yield
6 Servings
Preparation time
20 minutes
Ingredients
4 c Vegetable broth
1⁄2 T Oregano
1⁄2 T Basil
4 clv Garlic
1 Onion (thinly sliced)
28 oz Diced tomatoes
8 oz Spinach (frozen, chopped)
12 oz Fettuccine
2 T Olive oil
1⁄4 t Crushed red pepper
Instructions
<p>Add broth to large stock pot. Break fettuccine in half and add to pot. Add the canned tomatoes with juice, olive oil, frozen spinach, onion, garlic, basil, oregano, red pepper, salt, and pepper.</p>
<p> </p>
<p>Make sure ingredients are submerged and place lid on pot. Turn heat to high, and allow pot to come to a rolling boil over high heat. Remove lid, and turn heat down to medium.</p>
<p> </p>
<p>Boil for 10-15 minutes until pasta is cooked and most of liquid is absorbed. Stir the pot every few minutes as it cooks to prevent pasta from sticking.</p>
<p> </p>
<p>Once cooked, serve with some feta cheese on top.</p>
Source
Budget Bytes
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