Name: One-Pot Spinach, Tomato, and Ricotta Pasta
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: Fire-roasted diced tomatoes - 1 (14.5 ounce) can; Frozen chopped spinach - 1 (10 ounce) package; Vegetable broth - 1 ½ cups; Water - 1 cup; Garlic powder - 1 ½ teaspoons; Penne pasta - 1 (8 ounce) package; Ricotta cheese - 8 ounces; Salt and ground black pepper to taste - 8 ounces; Grated Parmesan cheese, or to taste - 2 tablespoons

Ingredients for - One-Pot Spinach, Tomato, and Ricotta Pasta

1. Fire-roasted diced tomatoes 1 (14.5 ounce) can

2. Frozen chopped spinach 1 (10 ounce) package

3. Vegetable broth 1 ½ cups

4. Water 1 cup

5. Garlic powder 1 ½ teaspoons

6. Penne pasta 1 (8 ounce) package

7. Ricotta cheese 8 ounces

8. Salt and ground black pepper to taste 8 ounces

9. Grated Parmesan cheese, or to taste 2 tablespoons

How to cook deliciously - One-Pot Spinach, Tomato, and Ricotta Pasta

1 . Stage

Combine tomatoes, spinach, broth, water, and garlic in a large pot or Dutch oven. Cover and cook until the broth comes to a simmer, about 5 minutes.

2 . Stage

Uncover and add the pasta. Stir pasta until it softens and is submerged in the liquid. Continue to cook, stirring frequently, until the pasta is tender and has absorbed most of the liquid, about 10 minutes.

3 . Stage

Stir in ricotta cheese and season with salt and pepper. Stir and allow ricotta cheese to heat through. Top with Parmesan cheese before serving.