One-Pot Tomato Basil Pasta for four

This is an easy Mediterranean meal. It uses rotini but you can easily use spaghetti!

• 8 ounces whole-wheat rotini
• 1 cup water
• 2 cups low-sodium or unsalted chicken broth
• 1 (15-ounce) can of no-salt-added diced tomatoes
• 2 tablespoons extra-virgin olive oil
• 1 ½ teaspoons Italian seasoning
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon crushed red pepper
• 6 cups baby kale or baby spinach
• ½ cup slivered basil
• Grated Parmesan cheese for garnish

1. Combine pasta, water, broth, tomatoes, oil, Italian seasoning, onion powder, garlic powder, salt and crushed red pepper in a large pot. 
2. Cover and bring to a boil over high heat. 
3. Uncover, reduce heat to medium-high and cook, stirring frequently, for 10 minutes. 
4. Stir in kale and cook, stirring often, until most of the liquid has been absorbed, 5 to 7 minutes more.
5.  (If using spinach, add it after about 10 minutes so it cooks in the remaining 2 to 3 minutes.) 
6. Stir in basil. 
7. Garnish with Parmesan, if desired.