makes 4-6 servings
~8 ounces linguine pasta
1 can (15 ounces) diced fire-roasted tomatoes with juices
1 small-medium shallot, sliced thinly
2 cloves garlic, thinly sliced
1/4 cup fresh basil leaves, chopped
1/2 cup fresh baby spinach leaves, chopped
2 1/4 cups low-sodium vegetable broth
1/4 teaspoon red pepper flakes
1 teaspoons dried oregano
1 tablespoon extra virgin olive oil
2 tablespoons freshly grated Parmesan
4 tablespoons fresh mozzarella, cut into 1/4"-1/2" pieces
fresh basil leaves for garnish
1. Add the pasta, diced tomatoes, sliced shallot, sliced garlic, chopped basil, and chopped spinach to the bottom of a large soup pot. (I used my Le Creuset oval French oven, which fit the linguine perfectly.) Carefully pour in the vegetable broth and top with the red pepper flakes and dried oregano. Drizzle with olive oil.
2. Place the lid on the pot and bring to a boil. Once it begins to boil, lower the heat and simmer for 10-15 minutes, stirring every couple of minutes. (Stirring is incredibly important, as this will help prevent the pasta from sticking to the bottom of the pot and will ensure the pasta cooks evenly.)
3. Once the pasta has cooked (it should be al dente), and the liquid has mostly reduced, stir in the Parmesan. Top with fresh mozzarella and fresh basil and serve immediately.