One Pot Creamy Spinach and Tomato Pasta

I grew spinach in my garden over the winter and spring. I was constantly on the hunt for recipes to incorporate a little spinach. I found this recipe on CookingLight.com and unhealthified it by adding cream. :) You can also leave the cream out. It's an easy and versatile one pot dish. I've added basil and chicken and it's great that way too. The Cooking Light website has a video that I've linked above.

One Pot Creamy Spinach and Tomato Pasta
adapted from cookinglight.com
1 TBSP olive oil
1 cup chopped onion
6 garlic cloves, finely chopped
1 (14.5-ounce) can petite diced tomatoes, undrained
1 1/2 cups chicken broth
1/2 tsp dried oregano
8 ounces spaghetti or linguine
1/2 teaspoon salt
1/2-1 cup heavy whipping cream
10 ounces fresh spinach
1 ounce Parmesan cheese, grated (about 1/4 cup)

1. Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat.
2. Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown.
3. Add tomatoes, broth, and oregano. Bring to a boil. Add noodles; stir to submerge in liquid.
4. Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.
5. Uncover; stir in salt. Add 1/2 cup whipping cream and stir until it thickens. Add 1/2 more if desired.
6. Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes. Sprinkle with cheese and serve.

My Note: Leave out whipping cream for a healthier dish.
Chef's Notes from Cooking Light 1: Swap out spaghetti for any short pasta shape, such as elbow macaroni, rotini, or shells. 2: Use fresh grape tomatoes instead, and add fresh herbs. 3: Try adding chopped skinless, boneless chicken thighs, ground beef, or ground turkey for a heartier dish.