September 1, 2013

Spinach Tomato Spaghetti Al Fresco

THIS RECIPE IS MY NEW FAVORITE DISH!
1 POT, NO DRAINING, AND 9-10 MINUTES COOKING TIME! 
AWESOMENESS  X  10!
I love this dish so much that I've made it 3 times in 2 weeks. My husband and daughter like it too.  Hubby isn't a spaghetti fan, but he sincerely likes this dish, in fact he requested I make it for the 3rd time.

Fresh spinach and basil, thin spaghetti pasta, tomatoes, onions and Parmesan cheese....Mmmmmm.  It doesn't get better than that for me! 

SPINACH TOMATO SPAGHETTI Al FRESCO
12 oz. thin spaghetti noodles
4 1/2 c. chicken broth
1 (15 oz.) can diced tomatoes, with liquid
1 medium onion, julienne sliced
2 tsp. fresh garlic, minced or chopped
1/4 tsp. black pepper
2 tsp. dried oregano (leaf or ground)
2 large sprigs fresh Basil, chopped
2 Tbsp. olive oil
4 c. torn baby spinach
8 slices bacon, cooked and chopped into small pieces-keep warm (optional)
Parmesan cheese (optional)

In a large stock pot, pour in the chicken broth, diced tomatoes, onion, garlic, black pepper, oregano, chopped basil and olive oil.
Break the pasta noodles in half and drop in.
Bring to a boil, cover and reduce heat to a simmer, stirring pasta every 3 minutes or so. Cook about 10 minutes, or until pasta is al dente and most of the liquid has been absorbed (I found that I liked the pasta best when there was about 1 inch of water left in the pot when I finished cooking it. The starch from the pasta will thicken the sauce as it cools a bit).
During the last 1-2 minutes of cooking, drop in the fresh spinach and stir, stir, stir to mix it in.  It may seem like that's a LOT of spinach, but remember that it wilts down.
Sprinkle with the warm bacon and Parmesan cheese.







Stinkin' good!

Recipe source:  unknown, I found it on Facebook with no link back...

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