One Pot Pasta

I have seen recipes for one-pot pasta before, but I have been leery of them. I don't know why. I tried one tonight and we had a delicious meal and only one pot to wash. I have seen the light. 

I thought the dish was a bit bland, so we added ricotta to our dishes of pasta. Good move. It added just a bit of flavor that we needed. The recipe was from Eating Well. 

This is my version of the recipe.

Ingredients-

8 ounces rigatoni

1 cup water

2 cups low-sodium "no-chicken" broth or chicken broth 

1 (15 ounces) can no-salt-added diced tomatoes

2 tablespoons extra-virgin olive oil

1 1/2 teaspoons Italian seasoning

1/4 tsp pepper

1/2 teaspoon salt

1/4 teaspoon crushed red pepper

1 cups baby kale or baby spinach (I used Spinach)

1/4 cup slivered basil

Grated Parmesan cheese for garnish

Method-

Combine pasta, water, broth, tomatoes, oil, Italian seasoning, pepper, salt and crushed red pepper in a large pot. 

Cover and bring to a boil over high heat. 

Uncover, reduce heat to medium-high and cook, stirring frequently, for 10 minutes. Stir in kale and cook, stirring often, until most of the liquid has been absorbed, 5 to 7 minutes more. (If using spinach, add it after about 10 minutes, so it cooks in the remaining 2 to 3 minutes.) Stir in basil. Garnish with Parmesan, if desired.