Italian Pasta with canned Diced Tomatoes
This recipe combines whole grains, vegetables, and dried herbs to provide plenty of fiber, vitamins, and flavor!
- 1/2 lb whole wheat pasta
- 1 Tbsp vegetable/olive oil
- 1 diced onion or 1 Tbsp onion powder
- 2 cloves minced garlic or 1/4 tsp garlic powder
- 1 15 oz can diced tomatoes
- 2 Tbsp tomato paste
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp each dried basil and dried oregano or 1 tsp Italian seasoning
- 1 pinch red pepper flakes optional
- 2 Tbsp cream cheese
- 1/4 cup shredded cheese
- 4 oz spinach fresh, frozen, or canned
Bring a large pot to a boil and cook pasta according to package instructions. Save 1/2 cup of pasta water.
While pasta cooks, heat oil in a large skillet over medium heat.
Add diced onion and minced garlic. Sauté for about 4 minutes.
Add the diced tomatoes with juices, herbs and spices, salt, pepper, tomato paste, and pasta water. Stir to combine.
Turn heat to low. Add cream cheese in small chunks and whisk to combine until sauce is creamy. Mix in shredded cheese.
Add spinach and stir until the leaves have wilted. Stir in the cooked pasta until it is well coated. Serve immediately.
Chill leftovers within 2 hours.
Keyword basil, cheese, diced tomatoes, elbow pasta, garlic, Italian seasoning, onion, spaghetti