5 cup vegetable stock or chicken or beef stock (your choice)
12 oz spaghetti or linguini noodles
1 (14.5 oz) can diced tomatoesÂ
2 tablespoon olive oil
8 oz frozen spinach (chopped)
4 clove fine garlic (chopped)
1/2 teaspoon each dried oregano and basil
1/4 teaspoonred pepper flakes
pinch of pepper
1/4 cup parmesan cheese
Instructions
Place vegetable stock and tomatoes in juice in a large pot and heat over high heat. Add pasta to the pot after breaking it up.
Stir in the rest of the ingredients and bring to a rapid boil with a lid on. Ensure that all ingredients are covered with liquid.
Remove the lid, stir, and reduce the heat to medium. Boil for about 20 minutes, stirring every few minutes, until pasta is cooked.
Add more parmesan cheese and fresh italian bread to the dish. If you cannot find tomatoes with onion and pepper. Add one medium chopped onion to one can of chopped tomatoes. Veggie of your choice.