This has been a staple since I started making it because not only is it pasta (I’m Italian, 33% according to my DNA test), but it also incorporates vegetables that don’t need to be chopped (baby spinach and canned tomatoes…no cutting board to wash either!), and it ends with feta. And I love feta. It adds a salty tang that is just so good! Finish it off with a good squeeze of lemon to brighten up the dish. Yum.
You can increase the protein in this dish by using “protein plus” pasta or a bean based pasta (Banza being my favorite #notsponsored). Bean based pastas are a great option because they are high in protein and fiber, and low on the glycemic index. If you’re managing your blood sugar and afraid to eat a dish that’s centered around pasta, try bean pastas instead! You still should be mindful of the portion, but you many find your blood sugar to be in better control after a low glycemic carbohydrate choice.
Another pasta option is to bulk up your pasta with zucchini noodles! That adds more fiber and bulk without adding more carbohydrate. Check out my Whole Grain Spaghetti with Zucchini and Ragu!
One Pot Pasta with Spinach and Feta
- 8 ounces pasta any shape; we like fettuccine
- 1 can canned tomatoes diced, 28 oz can, petite, no salt added
- 1-1/2 cups vegetable broth low sodium
- 1 tsp oregano dried
- 1 tsp basil dried
- 1/2 tsp Red pepper flakes
- 6 oz spinach baby
- 6 oz feta cheese crumbled
- salt and pepper to taste
- lemon for serving
- In a large pot, combine pasta (if using fettuccine, break noodles in half), tomatoes, broth, oregano, basil, and red pepper flakes. Bring to a boil, then reduce heat to simmer, stirring occasionally to keep pasta from sticking to the bottom.
- When pasta is al dente and most liquid has been absorbed, stir in spinach until wilted. Add cheese and gently stir. Salt and pepper to taste.
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Nutrition info is approximate and may contain errors.
An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.