I tried this with turkey sausage added, but it’s better with just veggies. Serves 4-6 - easily halved.
1 pound linguine/spaghetti/fettucine
1 pint cherry tomatoes, sliced in half lengthwise
3 handfuls baby spinach
1 small onion, diced
4 cloves minced garlic
4 tbs olive oil
1 tsp red pepper flakes
1/2 tsp salt
8 cups low-sodium chicken stock, vegetable broth, or water
parmesan cheese and fresh basil to serve
In a large deep pan, place the tomatoes, spinach, onions, garlic, and basil. Add the pasta - I like to break the uncooked noodles in half so they all fit in the pot, plus it’s easier to eat.
Add the water/stock and bring to a boil. Cook for 8-10 minutes over medium heat, stirring occasionally.
Once the liquid is nearly evaporated, remove the pan from heat and serve with parmesan and fresh basil.