12 ounces tri-colored pasta
8 medium tomatoes, diced**
2 cups low-sodium chicken broth
1 small yellow onion, sliced
4 garlic cloves, minced or 2 tablespoons garlic powder
1 teaspoon dried oregano
1 tablespoon fresh basil, chopped or 1 teaspoon dried
1 teaspoon salt
6 ounces baby spinach with stems removed
Parmesan cheese to top
Fresh basil for garnish (optional)

6, 1 1/2 cup servings


Place all of the ingredients except the spinach, parmesan, and additional fresh basil in a large pot. Cover pot with lid and bring to boil over medium-high heat. Reduce heat to medium-low and let simmer for 6 minutes or until pasta is slightly al dente, stir occasionally. Remove from heat. Stir in spinach; cover and let stand 5 minutes. Top with parmesan cheese and basil just before serving.

**Substitute 2, 14-ounce cans low-sodium diced tomatoes when tomatoes are out of season.

Nutritional Analysis: 
260 calories
2g fat
0g saturated fat
0g trans fat
0mg cholesterol
460mg sodium
51g carbohydrate
3g fiber
8g total sugars
0g added sugars
12g protein

One-pot Pasta with Fresh Tomato Sauce

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

May, 2020

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