This whole dish is cooked in a single pot, so you can make it even if you only have access to one burner.
- 3 medium sized tomatoes
- 1 small yellow onion
- 3 garlic cloves
- 2 cups vegetable broth
- 6 ounces (dry) fettuccine
- 1 tablespoon olive oil
- ½ tablespoon dried basil
- ½ tablespoon dried oregano
- Red chili flakes to taste
- Black pepper to taste
- Salt to taste
- 6 ounces frozen chopped spinach
- 2 ounces feta cheese
- Dice the tomatoes. Slice the onion thinly. Mince the garlic.
- Put the vegetarian broth in a large pot and add fettuccine, tomatoes, onion, garlic, olive oil, basil, oregano, chili flakes, black pepper and salt to the pot. (Brake up the fettuccine before you add it if required to fit the pot. It’s important that all ingredients are submerged in the broth.)
- Put a lid on the pot and bring the dish to a full boil over high heat.
- Remove the lid and decrease the heat down to medium.
- Let the dish boil until the fettuccine is cooked and most of the liquid is gone. This will normally take about 15 minutes. As you begin to get low on liquid, you might have to stir the fish once in a while to prevent the fettuccine from sticking to the bottom of the pit. Don’t overdo it, you don’t want to turn the pasta into porridge.
- Gently stir in the frozen chopped spinach. There is no need to thaw it in advance.
- Remove from heat.
- Crumble feta cheese over the dish before serving.