Easy one-pot tomato basil pasta with spinach and parmesan. A comforting vegetarian dinner made in one pot.

2 tablespoons olive oil

1 large onion, chopped

3 garlic cloves, minced

3 cups low-sodium vegetable broth

1 can (28 ounces) diced tomatoes

2 teaspoons Italian seasoning

¼ teaspoon red pepper flakes

Salt and black pepper, to taste

12 ounces pasta (penne or rigatoni)

2 ounces fresh spinach, chopped

¼ cup fresh basil, chopped

1 cup shredded Parmesan cheese

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1. Heat olive oil in a large Dutch oven and sauté onion until translucent. Add garlic and cook briefly.

2. Stir in vegetable broth, diced tomatoes, Italian seasoning, red pepper flakes, salt, and pepper. Bring to a boil.

3. Add pasta, reduce heat, and simmer uncovered until pasta is al dente.

4. Stir in spinach, basil, and half the Parmesan until wilted.

5. Top with remaining Parmesan and serve warm.

Stir occasionally to prevent sticking. Add extra broth if needed during cooking.