We love an easy meal and this one is very high on that list! One pot, 15 minutes, and the veggies of your choice! So easy, so delicious.
1. Add the uncooked pasta to a large pot (or pan with deep sides). Add the remaining ingredients – except for the spinach – and mix well. Bring the pot to a boil over high heat.
2. Once boiling, reduce the heat to medium low and cook the pasta for 10-14 minutes, until al-dente. Stir the mixture every 2 minutes to prevent anything from sticking to the bottom of the pan.
3. Turn the heat off and fold the spinach into the pasta. Once the spinach has wilted, divide the pasta into serving bowls and top as desired. This recipe is best enjoyed fresh, but leftovers will keep in the fridge for up to 5 days.
This cornbread is the best ever, but don’t take our word for it! Let the sweet fluffiness and light crumbles speak for themselves.
Want an easy, delicious recipe that's both healthy and tastes amazing? Try this Shrimp Pasta recipe with DaVinci Elbow Macaroni for the perfect spring dish.