This one-pot meal is a simple and fresh dish that has endless variations. Throw in additional vegetables, shredded rotisserie chicken, chickpeas, or crumbled sausage to make it adaptable. A great addition to your weeknight rotation and a way to use up any leftover vegetables in the fridge.
Cook Time
30 minutes
Makes
4 servings
Ingredients
8 ounces whole-wheat rotini (or substitute chickpea/lentil pasta), uncooked
1 cup water
2 cups low-sodium broth (chicken or vegetable)
1 (15-ounce) can no-salt-added diced tomatoes, including liquid
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 basil, slivered
Any additional vegetables or shredded protein, optional
Grated parmesan cheese for garnish
Preparation
- 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 10 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.
- Stir in other pre-cooked vegetables or protein, if using.
- Garnish with parmesan, if desired.
Nutrition Information
Serving Size: 1 ¼ cup
Calories: 339, Fat: 10g, Protein: 11g, Carbohydrates: 55g, Fiber: 8g, Sodium: 465mg
Adapted from: https://www.eatingwell.com/recipe/270915/one-pot-tomato-basil-pasta/
