Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat.
Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown.
Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil. Add noodles; stir to submerge in liquid.
Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.
Uncover; stir in salt. Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes. Sprinkle with cheese and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (419g)|
|Recipe Makes: 1|
|Calories from Fat: 105 (48%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 24.9mg||8 %|
|Sodium 440mg||15 %|
|Potassium 277.4mg||7 %|
|Total Carbohydrate 16.4g||5 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 13.5g|
|Protein 12.7g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 218
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