One-Pot Pasta with Spinach and Tomatoes

Ingredients:

• 1 tablespoon of olive oil
• 1 cup of chopped onion
• 6 garlic cloves, finely chopped
• 1 14.5-ounce can of unsalted petite diced tomatoes, undrained
• 1 1/2 cups of unsalted chicken stock, such as Swanson
• 1/2 teaspoon of dried oregano
• 8 ounces of whole-grain spaghetti or linguine, such as Barilla
• 1/2 teaspoon of salt
• 10-ounce of fresh spinach
• 1-ounce of parmesan cheese, grated, about 1/4 cup)

Directions:

1. Heat a Dutch oven or large saucepan over medium-high heat. Add the oil and swirl to coat.
2. Add the onion and the garlic to the pan. Sauté for 3 minutes or until the onion starts to brown.
3. Add the tomatoes, stock, oregano and pasta, in that order. Bring to a boil. Add the noodles and stir to submerge in liquid.
4. Uncover and stir in the salt. Add the spinach in batches, stirring until the spinach wilts. Remove from heat, and let stand 5 minutes. 
5. Sprinkle with the cheese and serve!