I've been meaning to try this dish out for awhile now......but, honestly, I was afraid it would be very "meh" - I mean, everything cooked in one pot? I just wasn't buying it. But, tonight, with all our after school activities and very little time to cook, seemed like a great night to try it out. I was pleasantly surprised at how yummy it was....very quick, easy and low cost! A great family meal. Add some rotisserie chicken at the very end if you need a little meat with your meal.
This recipe comes from the blog Budget Bytes.
- 4 cups vegetable broth <I used two cups water; two cups broth>
- 2 Tbsp olive oil
- 12 oz. fettuccine
- 8 oz. frozen chopped spinach
- 1 (28 oz.) can diced tomatoes <I used a pint of cherry tomatoes, sliced in half>
- 1 medium onion, chopped fine
- 4 cloves garlic, minced
- ½ Tbsp dried basil
- ½ Tbsp dried oregano
- ¼ tsp red pepper flakes
- freshly cracked pepper to taste
- 2 oz. feta cheese
Add 2 Tbl olive oil to a large pot. Saute the onion and garlic in the oil over medium heat for four minutes, stirring frequently to make sure the garlic doesn't burn. Add the broth, spinach, tomatoes, and spices to the pot. Bring mixture to a boil. Once broth mixture is boiling, add the fettuccine. (break the fettuccine in half to make stirring easier).
Allow the pot to continue boiling over medium heat, without a lid, for 10-15 minutes <I cooked mine for 15 full minutes, checking the pasta frequently to make sure it wasn't over cooked>, or until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes as it cooks to prevent the pasta from sticking to the bottom, but avoid over stirring which can cause the pasta to become sticky and mushy. The pot must be boiling the entire time.
After the pasta is cooked, crumble the feta cheese over top and serve.