Creamy One-Pot Tomato and Spinach Pasta

1.Heat olive oil in a large pot or deep skillet over medium heat. Add the chopped onion and sauté until softened, about 3-5 minutes.

2.Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.

3.Pour in the crushed tomatoes, vegetable broth, and heavy cream. Stir well to combine.

4.Add the uncooked pasta and dried oregano. Stir again, ensuring the pasta is mostly submerged in the liquid.

5.Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally to prevent the pasta from sticking, until the pasta is al dente and most of the liquid has been absorbed.

6.Remove the pot from the heat. Stir in the fresh spinach a handful at a time, allowing it to wilt into the hot pasta. Continue stirring until all the spinach is incorporated and wilted.

7.Stir in the grated Parmesan cheese. Season with salt and black pepper to taste.

8.Serve immediately, garnished with extra Parmesan cheese if desired.