- 1 tablespoon cooking oil (vegetable, olive or canola oil)
- 1 cup chopped onions
- 6 cloves of garlic (or 2 tablespoons garlic powder)
- Any vegetables from the food bank, food pantry, Farmers Market Nutrition Program, or WIC Farerms Market Nutrition Program
- 1 14.5-oz can diced tomatoes
- 2 cups low sodium vegetable broth
- 1 teaspoon dried oregano (1 tablespoon fresh oregano)
- 8 oz whole grain or high fiber pasta, dry*
- 3 cups fresh spinach (or 1 1/3 oz of frozen spinach)
- Heat large pot over medium-high heat, and pour in vegetable oil.
- Sauté onions and garlic until tender. If using crunchy vegetables for the recipe, add them after the onions are tender (i.e. zucchini, carrots, broccoli, peppers, etc).
- Stir in tomatoes, vegetable broth, oregano and bring to a boil.
- Add in pasta (may need to break in half, if pot is too small). Stir until noodles are submerged.
- Cook for 8 minutes. Then add spinach, and stir until spinach wilts. Turn off heat.
- Let set 5 minutes and serve (can serve with parmesan cheese).**
* If you do not have whole grain or high fiber pasta or if your kids do not like it, you can any variety you have on-hand.
**You do not need to serve with meat; but you can use chicken, turkey, or lean ground beef.
1/4 of recipe:
- 295 Calories, 6 g. Fat, 1 g. Saturated Fat, 173 mg. Sodium, 50 g. Carbohydrates, 5 g. Fiber and 12 g. Protein
This recipe contains wheat:
- If you are allergic to wheat-based pasta; add rice, beans, or any gluten-free pasta alternative in its place.
For kids 2- 4 years old, serve food in the following ways:
- Cut all pieces of the noodle dish into bite-sized, half-inch pieces.