Since I’m on this “I’m Martha Stewart” (minus the millions, the mugshot and the ability to do anything really domestic) kick, I figured I’d post the recipe to last night’s really yummy, easy and healthy dinner. Yes, I’m still patting myself on the back for this miracle.

I got this recipe from Pinterest, which was pinned from THIS SITE.

One Pot Wonder Tomato Basil Pasta Recipe

Serves 4 to 6 as an entree

12 ounces linguine pasta (I used Trader Joe’s Spinach pasta)
1 can (15 ounces) diced tomatoes with liquid
1 large sweet onion, cut in julienne strips (We used the freshly picked ones from the farm!)
4 cloves garlic, thinly sliced (A couple scoops of minced garlic from the jar. Who has time to slice garlic??)
1/2 teaspoon red pepper flakes (Used Cayenne instead…a little too much haha)
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped (“Sprigs,” according to Google, is like a little bunch with a few leaves)
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish (Left this out. Too fattening “just” for garnish)

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired.

Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with parmesan cheese.