Ready in 30 minutes

Serves 8-10 people

250 calories 

• Vegetable broth  4 cups
• Olive oil (optional)  2 TBSP
• Fettuccine   12 oz dry
• Frozen chopped spinach 8 oz
• Diced tomatoes  28 oz can
• Onion   2 tsp
• Garlic   1 TBS
• Garlic salt   1 tsp
• Basil   1 tsp
• Oregano   1 tsp
• Red pepper flakes  ½ tsp
• Pepper   to taste
• Salt   to taste
• Feta cheese  2 oz
• Optional
  • fresh/frozen meatballs
  • Parmesan cheese

1. Toast the spices in a medium high heat pan
2. Add vegetable broth to a large pot. Add dry pasta, canned tomatoes (undrained), olive oil, and frozen spinach.
3. Add frozen meatballs if desired.
4. Make sure all ingredients are submerged. Stir to combine, cover, and turn the heat to high.
5. Once the liquid comes to a boil, remove the lid, stir, and turn the heat down to medium.
6. Allow the pot to continue to boil to medium heat for 10-15 minutes or until pasta is cooked and most of the liquid has been absorbed, stirring occasionally.
7. Once the pasta is cooked, remove from heat and stir.
8. Top each serving with the feta or parmesan cheese.

You can use a medium onion and/or 4 cloves of garlic rather than the spices. 

Pick whatever kind of pasta you like. I’ve used every kind under the sun, and I actually prefer farfalle or shells.

Use whatever type of canned tomatoes that you like. I like crushed the best, or petite diced.

I never measure the spinach, just toss however much I want in.

I honestly never measure my spices, but this is a decent approximation.

Use a heat disperser to minimize the risk of it burning or sticking to the bottom of the pot.

I’ve used beef or chicken broth before, and it’s yummy regardless.

It serves a ton, more than 8, and it freezes well.

I've never once used the olive oil.

This is one of my favorite meals to make, because everyone in my house eats it! As long as I’m not too heavy handed with the heat, my daughter eats it, she just picks off some of the spinach, and my son eats the meatballs, as long as I pick off the spinach.