Italian Wonderpot

Ingredients

• 4 cups vegetable broth
• 2 Tbsp olive oil
• 12 oz fettuccine
• 8 oz frozen chopped spinach
• 28 oz can diced tomatoes
• 1 medium onion, sliced
• 4 cloves garlic, sliced
• 1/2 Tbsp dried basil
• 1/2 Tbsp dried oregano
• 1/4 tsp red pepper flakes
• Freshly cracked pepper to taste
• 2 oz shaved Parmesan

Directions

Pour 4 cups of vegetable broth into a large pot. Snap the fettuccine in half, then put it in the pot with the canned tomatoes and their juices, olive oil, frozen spinach, onion, garlic, basil, oregano, red pepper, and a little freshly cracked black pepper. Press everything down so it sits beneath the liquid, cover the pot, and set the heat to high. Once the mixture reaches a vigorous boil on high heat, take off the lid and lower the heat to medium. Let it bubble, uncovered, over medium heat for 10-15 minutes, until the pasta is tender and the liquid is mostly taken up. Give it a stir every few minutes while it cooks so the noodles do not cling to the bottom, but do not fuss with it constantly or the pasta can turn sticky. Finish with shaved Parmesan right before you bring it to the table.