Recipe courtesy of An Affair from the Heart
Ingredients
- 1 – 12 ounce box of pasta, I used spaghetti, broken in half to fit in pot better
- 2 Tablespoons olive oil
- 2-3 cups fresh spinach slightly chopped
- 1 medium sized onion, sliced
- 32 ounces of broth, I used chicken broth or you can use vegetable
- 2 – 14.5 ounces cans diced tomatoes, (NOT drained)
- 1/2 Tablespoon dried basil, or fresh
- 1/2 Tablespoon dried oregano
- 4 cloves minced garlic
- 1/4-1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Place all ingredients in your pot.
- Make sure to give it a stir so the liquid covers the pasta and veggies.
- Place a lid on your pot and cook, on your stove, on high until it begins a rapid boil.
- Uncover and turn flame to medium.
- Continue cooking for 15 minutes more, pasta will absorb the liquid.
- Stir occasionally so pasta doesn’t stick to the bottom of the pan.
- DO NOT DRAIN.
- Serve, top it with a little fresh grated Parmesan cheese.
[wpurp-searchable-recipe]The Italian Wonder Pot – – – [/wpurp-searchable-recipe]
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