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Easy One Pot Pasta


Units Scale
  • 4 cups chicken broth
  • 1/2 of an 8 oz bag fresh spinach (or use the whole bag if you love spinach)
  • 3 (14.5 oz) cans petite diced Italian tomatoes (I used the kind with basil, garlic, and oregano)
  • 1 onion, chopped
  • 5 cloves garlic, chopped
  • 1 (16 oz) package dry linguine noodles
  • 1/2 Tbsp dried basil
  • 1/2 Tbsp dried oregano
  • 1/4 tsp red pepper flakes, optional for spice
  • pepper to taste


  1. In a large stock pot, bring the chicken broth to a boil.
  2. Add the spinach, tomatoes, onion, garlic and pasta to the boiling broth.
  3. Help the pasta, once it bring to soften, to get down in the broth.
  4. Add the basil, oregano, red pepper flakes (if desired), and pepper to taste.
  5. Bring it all back to a boil over medium heat and let it cook about 20 minutes. Cook until most of the broth is absorbed and the pasta is tender.
  6. Serve in bowls and top with shredded parmesan cheese.
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