Pasta Cooked In Chicken Stock With Baby Spinach & Grape Tomatoes

1. 1

   In a pretty large tall sided saute pan drizzle 2 tbls of Olive Oil and saute onions for 3 - 4 minutes or until they are translucent. Add garlic and cook for a couple more minutes. Don't let them burn.

2. 2

   Add Chicken Stock and Pasta to pan. Stir so nothing sticks - to each other or the pan.

3. 3

   Once stock starts simmering add tomatoes. Cover and cook to the pasta packages directions. Stir every now & then to prevent sticking. And allow for even cooking.

4. 4

   Spinach: Add spinach right before noodles are done.

5. 5

   Serve with parmesan & a sprinkling of freshly ground nutmeg.

* Per serving · 4 servings · Values may vary.

No additional tips available.