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One-Pot Organic Pasta with Broccoli and parmesan

Cooking Time: 30 minutes


  • 2 Pack Organic Pennettine Rigate Pasta
  • 1 tbsp Olive oil
  • 1 tsp dried oregano
  • black pepper and salt
  • 1 bag fresh spinach
  • 1/2 tsp red pepper flake
  • 1 small onion, diced
  • 1 can diced tomatoes
  • 1 big broccoli, chopped into small florets
  • 2 cloves Garlic, minced or grated
  • 1 pack sliced mushrooms
  • 1 1/2 C jarred pasta sauce
  • 3 C stock (chicken or veggie)
  • parmesan cheese for topping


  • 1.
    In a large sauce pan or dutch oven, heat olive oil over medium high heat.
  • 2.
    Add in onion and saute until translucent. Add in garlic for a quick minute until fragrant.
  • 3.
    Add in the rest of the ingredients, from the pasta to the red pepper flakes, and stir until everything is combined.
  • 4.
    Cover with lid and bring to boil.
  • 5.
    Once boiling, lower heat to medium-low and cook for 15-20 minutes, stirring occasionally, until most of the liquid is absorbed.
  • 6.
    Turn off the heat and add in bag of spinach. Stir and cover with lid. Let sit for 5 minutes. Stir and at this time most of the liquid should be absorbed.
  • 7.
    Top with freshly grated parmesan cheese.

Tried this recipe