Ingredients
- 8 ounces whole-wheat rotini
- 1/2 cup water
- 1 1/2 cups low-sodium chicken broth
- 1 (15 ounce) can no-salt-added diced tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper
- 6 cups baby spinach, chopped
- ½ cup basil, sliced
- Grated Parmesan cheese for garnish
Directions:
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Combine pasta, water, broth, tomatoes, oil, Italian seasoning, onion powder, garlic powder, salt and crushed red pepper in a large pot.
Cover and bring to a boil over high heat. Uncover, reduce heat to medium-high and cook, stirring frequently, for 10 minutes.
Stir in spinach and cook, stirring often, until most of the liquid has been absorbed, about 2 to 3 minutes more.
Stir in basil. Garnish with Parmesan.
Servings: 4
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