Tomato and Spinach Linguine

Serves: 6

Start-to-Finish: 25 minutes

Ingredients:

1 (12-oz) pkg dried linguine noodles, broken in half

2 (14-oz) cans petite diced tomatoes

¾ cup freeze-dried spinach

½ TBSP dried basil

½ TBSP dried oregano

4 cups chicken stock (if unsalted use ½ tsp Kosher salt)

½ tsp minced garlic

2 TBSP olive oil

2 pinches red pepper flakes

fresh black pepper

parmesan cheese, grated (garnish)

Directions:

1. Add all ingredients (except cheese) to a large pot, make sure liquid is covering everything.

2. Cover and bring to a boil.

3. Once boiling lower heat to simmer and remove lid.

4. Cook for 10 minutes, don't “stir” but use a wooden spoon to keep noodles from sticking to
bottom of pot by occasionally moving spoon along the bottom of pot.

5. Cook until most of the liquid is absorbed and noodles are soft.

6. Serve with Parmesan cheese.