Description
This recipe can easily be made vegetarian. Opt for low-sodium “no-chicken” broth, which provides a hearty flavor without the meat. You can find this type of broth in the natural foods section of most grocery stores. Alternatively, you can use your preferred low-sodium vegetable broth or even make your own. For a vegan twist, skip the Parmesan cheese and use nutritional yeast instead.
Ingredients
- 8 ounces whole-wheat rotini
- 1 cup water
- 2 cups low-sodium “no-chicken” broth or chicken broth
- 1 (15 ounce) can no-salt-added diced tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper
- 6 cups baby kale or baby spinach
- ½ cup slivered basil
- Grated Parmesan cheese for garnish
Instructions
Step 1:
- In a large pot, combine pasta, water, broth, tomatoes, olive oil, Italian seasoning, onion powder, garlic powder, salt, and crushed red pepper.
- Cover and bring to a boil over high heat.
Step 2:
- Once boiling, uncover and reduce the heat to medium-high.
- Cook while stirring frequently for about 10 minutes.
Step 3:
- Add in the kale and continue cooking, stirring often until most of the liquid has been absorbed, which should take around 5 to 7 minutes.
- If using spinach, add it in after about 10 minutes to cook for the remaining 2 to 3 minutes.
Step 4:
- Stir in the basil. If desired, garnish with Parmesan cheese.
Equipment
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- Select ripe tomatoes for rich flavor; pair with fresh basil for a fragrant herbaceous touch.
- Saute garlic in olive oil until fragrant; toss with tomatoes and basil for a vibrant sauce.
- Finish with a drizzle of extra virgin olive oil and a sprinkle of Parmesan cheese for added depth of flavor.
- Prep Time: 5minutes
- Cook Time: 20minutes
- Category: HEALTH,Weight-Loss & Diet