
An easy option for a meal in a hurry, with an emphasis on vegetables! Adjust spices to your taste preference.
Servings: 6
Ingredients
- 1 small red onion, finely diced
- 1/2 red bell pepper, chopped
- 4 cups small broccoli florets, chopped
- 8 ounces small shell pasta
- 4 cups reduced sodium chicken broth
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon red chili flakes
- 1 teaspoon garlic powder
- 1/2 cup milk
- 4 cups fresh baby spinach
- 1/2 cup grated cheese of choice, additional for garnish if desired
Directions
- In a large pot add onion, red pepper, broccoli, pasta, broth, black pepper, chili flakes, and garlic. Bring to a boil.
- Once boiling, reduce heat to a simmer. Cook for about 7-9 minutes, stirring occasionally, until pasta is tender and done. Note: The pasta will absorb broth as it cooks. Add a little more broth if needed when cooking pasta.
- After pasta is cooked, add milk, spinach and cheese. Stir until spinach is wilted and cheese is melted.
- Top with additional cheese if desired before serving.
- Refrigerate leftovers in an airtight container within 2 hours.
Nutrition Information
230 Calories│4g Fat (2g Saturated)│38g Carbohydrates│0g Added Sugar│10g Protein│200mg Sodium│3g Fiber