One Pan Pasta Dinner with Spinach and Cherry Tomatoes

Ingredients

• 12 ounces spaghetti
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 4 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 4 cups fresh spinach
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions

1. In a large skillet, heat the olive oil over medium heat and sauté the minced garlic and red pepper flakes for about 1 minute until fragrant.
2. Add the dry spaghetti to the skillet and pour in the vegetable broth, ensuring the pasta is submerged.
3. Stir in the halved cherry tomatoes and dried oregano, then bring the mixture to a boil and reduce the heat to a simmer.
4. Cover the skillet and cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
5. Once the pasta is cooked, stir in the fresh spinach and cook for an additional 2-3 minutes until wilted.
6. Remove from heat and season with salt and pepper to taste, then stir in the grated Parmesan cheese until melted.
7. Serve the pasta hot, garnished with fresh basil leaves for an aromatic finish.