|photo from pennies and pancakes :0)|
*Makes 6 adult-sized servings
12 oz. dry spaghetti
4 cups lightly salted water
1 (15 oz) can diced tomatoes
1 medium sweet onion (julienned)
2 cups spinach
1 medium green bell pepper (diced)
2 tsp. jarred minced garlic (or 4 cloves minced)
2 tsp. dried oregano
2 tsp. dried basil
1/4 - 1/2 tsp. crushed red pepper flake (opt.)
2 Tbsp. olive oil
salt and pepper to taste
Place all ingredients (except the extra salt and pepper) in a large stock pot.
Cover, and bring to a boil. (If your pot isn't big enough, like mine, cover the pot when the pasta has softened sufficiently to fit inside.)
Stir, and reduce the heat to low. Let simmer for 10-15 minutes depending on the thickness of your pasta, stirring occasionally, until pasta is al dente.
Remove from heat. Add salt and pepper to taste. Allow the pasta to sit for 5 minutes. There will be a small amount of liquid remaining in the pot. Toss the pasta to coat with the liquid. As it cools, the liquid will thicken into a sauce-like consistency due to the starch from the pasta.
Serve hot. Garnish as desired with Daiya cheese (my change) and fresh herbs.