Ingredients

12 ounces tri-colored pasta
8 medium tomatoes
diced**
2 cups low-sodium chicken broth
1 small yellow onion
sliced
4 garlic cloves
minced or 2 tablespoons garlic powder
1 teaspoon dried oregano
1 tablespoon fresh basil
chopped or 1 teaspoon dried
1 teaspoon salt
6 ounces baby spinach with stems removed
Parmesan cheese to top
Fresh basil for garnish (optional)

Directions

Place all of the ingredients except the spinach, parmesan, and additional fresh basil in a large pot. Cover pot with lid and bring to boil over medium-high heat. Reduce heat to medium-low and let simmer for 6 minutes or until pasta is slightly al dente, stir occasionally. Remove from heat. Stir in spinach; cover and let stand 5 minutes. Top with parmesan cheese and basil just before serving.

**Substitute 2, 14-ounce cans low-sodium diced tomatoes when tomatoes are out of season.

Nutrition Facts

260 calories
2g fat
0g saturated fat
0g trans fat
0mg cholesterol
460mg sodium
51g carbohydrate
3g fiber
8g total sugars
0g added sugars
12g protein