This easy One-Pot Tomato Basil and Pasta dish is delicious, nutritious, and low-cost. Make it in 30 minutes on a busy weeknight.


ounces whole-wheat rotini

1 cup water

2 cups low-sodium “no-chicken” broth or chicken broth

1 (15-ounce) can of 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 kale or baby spinach

½ cup slivered basil

Grated Parmesan cheese for garnish


In a large pot, combine pasta, water, broth, tomatoes, oil, Italian seasoning, onion powder, garlic powder, salt, and crushed red pepper.

Cover and bring to a boil over high heat.

Uncover, reduce heat to medium-high, and cook, stirring frequently, for 10 minutes.

Stir in kale and cook, stirring often, until most of the liquid has been absorbed, 5 to 7 minutes more. (If using spinach, add it after about 10 minutes so it cooks in the remaining 2 to 3 minutes.)

Stir in basil. Garnish with Parmesan, if desired.



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