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

One-Pot Pantry Pasta

One-Pot Pantry Pasta

Serves 6


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Serve hot topped with grated Parmesan cheese.