Wednesday, February 10, 2016

Meatless Spaghetti with Veggies

1 (28 oz.) can diced tomatoes
1 2 tbsp. dried basil
1 2 tbsp. dried oregano
3/4 8 oz. fresh, chopped 
4 Cloves garlic minced
1 Onion medium chopped                                                              
1/2 cups vegetable broth
12 oz. fettuccine or Spaghetti pasta                                                   
1/4 tsp. red pepper flakes
1/4 Black Pepper
1/3 tbsp. olive oil                                                    
2 oz. Parmesan cheese
4 c. chicken broth

Add four cups of chicken broth to a large pot. Break the fettuccine in half  add it to the pot, then add tomatoes do not drained, olive oil, spinach, onion, garlic, basil, oregano, red pepper, and black pepper. Make sure the ingredients are submerged under the liquid, place a lid on pot, turn the heat on  high. Allow the pot to come up to a full boil over high heat then remove the lid and turn the heat down to medium. Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes as it cooks to prevent the pasta from sticking to the bottom, but avoid over stirring which can cause the pasta to become sticky and mushy. After the pasta is cooked, add cheese over top and serve.


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