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:

1. In a large pot, cook ground beef and crumble. Drain, if needed.
2. Add broth to a large pot with ground beef.
3. Break fettuccine noodles in half and add to broth.
4. Then add remaining ingredients except cheese.
5. Make sure everything is below the surface of the broth and cover.
6. Turn heat to high and bring to a full boil.
7. Remove lid and turn heat to medium.
8. 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.
9. Serve topped with Parmesan cheese.

Recipe slightly adapted from Budget Bytes