One-pot vegetarian spaghetti
Monday, April 1, 2019
A meatless Monday dinner is definitely in order for me this week. I had a fabulous time at the lake with my girls for our annual boat day this weekend! We cruised around, floated in the lake on noodles for a long time, sipping our drinks, and ate dinner on the porch, overlooking the water. Lots of sunshine and swimming. Lots of good conversation and laughter. And lots of food and drinks. And now I need to recover. With healthy, healing foods that are still delicious and comforting. And easy. And fast.
INGREDIENTS;
2 teaspoons extra-virgin olive oil
1/2 medium yellow onion, chopped
1 (8 oz.) package button mushrooms, sliced
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
2 cups low-sodium vegetable broth
1 (14.5 oz.) can fire-roasted diced tomatoes
10 oz. thin spaghetti noodles (I use whole wheat)
3 cups fresh spinach or baby spinach
1/4 cup grated Parmesan cheese, plus extra for serving
For serving: 1/4 cup fresh chopped basil or parsley (optional)
INSTRUCTIONS;
1. Heat olive oil in a medium pot over medium heat. Add onion and mushrooms and saute for 5-7 minutes, 2. until tender and the liquid from the mushrooms has been mostly cooked off.
3. Add garlic and season with salt, pepper and red pepper flakes (if using) and saute another 30 seconds.
4. Increase heat to high then add canned tomatoes and vegetable broth. Bring to a boil.
For full recipe you can visit: www.familyfoodonthetable.com