One-Pot Spinach, Tomato, and Ricotta Pasta

Ingredients

• (14.5 ounce) can fire-roasted diced tomatoes
• (10 ounce) packagefrozen chopped spinach
• 1/2 cup svegetable broth
• cup water
• 1/2 teaspoon sgarlic powder
• (8 ounce) packagepenne pasta
• ounce sricotta cheese
• salt and ground black pepper to taste
• tablespoon sgrated Parmesan cheese, or to taste

Instructions

1. Combine tomatoes, spinach, broth, water, and garlic in a large pot or Dutch oven. Cover and cook until the broth comes to a simmer, about 5 minutes.
2. Uncover and add the pasta. Stir pasta until it softens and is submerged in the liquid. Continue to cook, stirring frequently, until the pasta is tender and has absorbed most of the liquid, about 10 minutes.
3. Stir in ricotta cheese and season with salt and pepper. Stir and allow ricotta cheese to heat through. Top with Parmesan cheese before serving.

Tips

You can use 10 ounces frozen chopped broccoli instead of spinach, and can use linguine, or any pasta, instead of penne.