Delicious chunky tomatoes, fresh spinach, basil, and salty Parmesan cheese come together to make this simple vegetarian One Pot Tomato Basil Pasta! Layered in yummy classic Italian flavors with lots of garlic this dish is so good and sure to become your new favorite 30-minute meal!

Ingredients

2 tablespoons olive oil extra virgin

1 large onion chopped

3 cloves garlic minced

3 cups vegetable broth low sodium

28 ounces diced tomatoes

2 teaspoons Italian seasoning

¼ teaspoon red pepper flakes

salt and pepper to taste

12 ounces pasta such as penne or rigatoni

2 ounces fresh spinach roughly chopped

¼ cup fresh basil chopped

1 cup Parmesan cheese shredded

Instructions

1.Saute the onion and garlic: Heat the olive oil in a large cast iron dutch oven over medium heat. Then add the chopped onion and cook for about 3 to 5 minutes until it’s soft and translucent in color. Now, add the garlic to the pot and cook for another 30 seconds until it’s aromatic.

2.Start the sauce: Add the vegetable broth, diced tomatoes, Italian seasoning, red pepper flakes, salt, and pepper to the pot. Then stir to combine and bring to a boil over medium-high heat.

3.Add the pasta: Stir in the pasta and then simmer for about 10 to 12 minutes, stirring occasionally. You want to cook the pasta just until it is al dente.

4.Add the spinach, basil, and Parmesan: Stir in the spinach, fresh chopped basil, and half of the Parmesan cheese. Then cook for about one minute or until the spinach wilts.

5.Garnish and serve: Top the finished one pot tomato basil pasta with the remaining grated Parmesan cheese and a drizzle of extra virgin olive oil to serve.