Easy Spinach & Tomato Pasta
8 oz pasta (I like penne, but you can use almost anything)
1 T olive oil
1 onion, chopped
6 cloves garlic, minced
1 cup mushrooms, chopped fine
3 cups fresh spinach (you can chop this if you want as well)
1 (14 oz) can diced tomatoes
1 (14 oz) can petite diced tomatoes
salt & pepper
Cook pasta according to package directions.
While pasta is cooking, heat olive oil in a large skillet to medium-high heat. Add the onion, garlic, and mushrooms, sauteing until fragrant and translucent. Add the spinach and cook for 1 minute. Add tomatoes (don't drain the can, you want those juices!), and heat through. Add salt & pepper to taste, then add cooked pasta. Heat through and serve immediately.
*I like to use low-sodium diced & petite diced tomatoes so I have better control of the salt content, but normal tomatoes work as well.
*This is also delicious with feta or parmesan cheese if you're not lactose intolerant.
1 T olive oil
1 onion, chopped
6 cloves garlic, minced
1 cup mushrooms, chopped fine
3 cups fresh spinach (you can chop this if you want as well)
1 (14 oz) can diced tomatoes
1 (14 oz) can petite diced tomatoes
salt & pepper
Cook pasta according to package directions.
While pasta is cooking, heat olive oil in a large skillet to medium-high heat. Add the onion, garlic, and mushrooms, sauteing until fragrant and translucent. Add the spinach and cook for 1 minute. Add tomatoes (don't drain the can, you want those juices!), and heat through. Add salt & pepper to taste, then add cooked pasta. Heat through and serve immediately.
*I like to use low-sodium diced & petite diced tomatoes so I have better control of the salt content, but normal tomatoes work as well.
*This is also delicious with feta or parmesan cheese if you're not lactose intolerant.
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