¼cupfresh basil leavesroughly chopped, plus more for garnishing
1/8teaspooncrushed red pepperplus more to taste (optional)
½teaspoonsalt(plus more to taste)
½teaspoonpepper(plus more to taste)
4cupschicken broth(or vegetable stock)
½cupparmesan cheesegrated (optional)
Add pasta, tomatoes, spinach, onion, basil leaves, olive oil, crushed red pepper, salt, pepper, and broth to a large pot.
Bring to a boil. Turn down heat to medium-low and cook for 8-10 minutes, or until liquid has reduced to a sauce and noodles are al dente.
If you would like a creamier sauce, take out 1 cup broth and combine with 2 tablespoons of cornstarch. Whisk until there are no more lumps and then return broth to pasta.
Take off heat and stir in parmesan cheese.
This is best when served warm. Enjoy!
The calories shown are based on the recipe serving 4, with 1 serving being 1/4 of the pasta. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**