Italian Wonderpot
What you need:
- 1 lb. ground beef
- 4 cups vegetable broth
- 2 Tbsp. olive oil
- 12 oz. fettuccine
- 8 oz. frozen chopped spinach
- 28 oz. can diced tomatoes, undrained
- 1 medium onion, diced
- 4 cloves minced garlic
- 1/2 Tbsp. dried basil
- 1/2 Tbsp. dried oregano
- 1/4 tsp. red pepper flakes
- Black pepper, to taste
- Parmesan cheese, for serving, shaved or shredded
Directions:
- In a large pot, cook ground beef and crumble. Drain, if needed.
- Add broth to a large pot with ground beef.
- Break fettuccine noodles in half and add to broth.
- Then add remaining ingredients except cheese.
- Make sure everything is below the surface of the broth and cover.
- Turn heat to high and bring to a full boil.
- Remove lid and turn heat to medium.
- Cook for 10 to 15 minutes or until pasta has cooked and most of the liquid has been absorbed. Make sure to stir a few times while cooking to make sure the fettuccine is not sticking to the bottom.
- Serve topped with Parmesan cheese.
Recipe slightly adapted from Budget Bytes