Ingredients:

  • 1 tbsp olive oil
  • 100g yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 28 oz crushed tomatoes
  • 3 cups low-sodium vegetable broth
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 12 oz whole wheat penne
  • 3 cups fresh baby spinach
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Heat the olive oil over medium heat. Add the diced onion and sauté for 3–5 minutes until translucent and soft.
  2. Stir in the minced garlic and oregano for 60 seconds until fragrant, ensuring the garlic does not brown.
  3. Pour in the crushed tomatoes and broth. Stir in the salt and pepper. Bring to a gentle boil, then reduce heat to simmer for 2 minutes.
  4. Add the dry pasta directly into the sauce. Stir well, cover with a lid, and simmer for 10–12 minutes (or per package directions), stirring occasionally.
  5. Remove the pot from heat. Fold in the baby spinach and Parmesan cheese, allowing residual heat to wilt the spinach and melt the cheese for about 2 minutes.