North Carolina EFNEP Recipe of the Day – April 3, 2020
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We’ve finally made it to Friday. Take some time this weekend to get some good rest and plenty of Vitamin D from the sunshine. Below is a recipe for a quick dinner with ingredients you may have on hand straight from your pantry.
One-Pot Pantry Pasta
- 4 cups low sodium vegetable or chicken broth
- 2 Tbsp. olive oil
- 1 pound fettuccine or spaghetti (whole wheat preferred)
- 8 ounce package frozen chopped spinach, broken into pieces
- 1-28 ounce can low sodium diced tomatoes
- 1 medium onion, chopped (about 1 cup)
- 4 cloves of garlic, sliced
- 2 tsp. dry basil
- 2 tsp. dried oregano
- Pinch red pepper flakes (optional)
- ½ tsp. black pepper
- ½ cup grated parmesan cheese
- Add 4 cups vegetable or chicken broth to a large skillet that is wide enough to hold the pasta and at least 2 inches deep. On top add fettuccine, frozen spinach, diced tomatoes (with juices), onion, garlic, basil, oregano, red pepper flakes (if using) and black pepper. Give ingredients a gentle stir and make sure pasta is submerged in the liquid.
- Turn heat to high and allow pot to come to a boil. Once it reaches a boil turn heat down to medium-low and simmer for 15 minutes.
- After 15 minutes, give ingredients a good stir. Cover and let sit for 10 – 15 minutes. This will allow the pasta to absorb the rest of the pan juices.
- Serve hot topped with grated Parmesan cheese.