One Pot Wonder

Tonight I tested out a way of cooking pasta that I had never thought of before and I guarantee I will never be using sauce out of a jar again.  This recipe is simple, quick, and best of all full of fresh flavor.  Give it a try and you will never cook pasta with water and jarred sauce again.

Low Carb Pasta with Spinach and Herbs:

Ingredients:
1 box Dreamfield's Spaghetti Noodles
4 cups vegetable broth
1 package frozen spinach
1 28 oz. can of diced tomatoes
2 tbsp. olive oil
4 cloves garlic, minced
1/2 onion, finely chopped
1 container mushrooms
1/2 tbsp. dried basil
1/2 tbsp. dried oregano
1/2 tbsp. Italian seasoning
1/2 tbsp. garlic salt
1/2 tsp. red pepper flakes
black pepper
Grated Parmesan and Romano Cheese

Directions:
Add the vegetable broth to a soup pot and break the pasta in halves, adding to the pot.  Add the tomatoes, olive oil, spinach, onion, garlic, and all herbs to the pot.  Make sure all ingredients are submerged in the liquid.  Place the lid on top of the pot and bring to a rolling boil.  Remove the lid and reduce to medium heat.  Cook for 20 minutes, or until most of the liquid is absorbed.  Stir the pot frequently to prevent the pasta from sticking to the bottom of the pot.  Sprinkle with Parmesan and Romano and serve warm.

Low Carb Pasta with Spinach and Herbs