A pot of pasta can be the whole dinner, not just the first step. Here, short pasta cooks in a simple tomato broth while white beans make it filling and spinach adds color without another pan or a separate side dish.
Build the Tomato Broth
In a large pot or Dutch oven, warm 1 tablespoon olive oil over medium heat. Add 2 minced garlic cloves and ½ teaspoon dried Italian seasoning, stir for about 30 seconds, then pour in one 14½-ounce can of diced tomatoes with its juices, 4 cups low-sodium chicken or vegetable broth, and ½ cup water.
Stir in 12 ounces of short pasta, such as penne or rotini, and bring the liquid to a steady simmer. Cook uncovered, stirring often and scraping the bottom of the pot, for the time on the pasta package; the simmer should be active but not a hard boil.
Finish with Beans and Greens
When the pasta is nearly tender, stir in one drained 15-ounce can of cannellini beans and 3 packed cups of baby spinach. Cook for 2 to 3 minutes, until the beans are hot and the spinach has wilted.
Pasta brands and pot shapes absorb liquid differently, so add warm broth or water in ¼-cup splashes if the pot looks dry before the pasta is done. Taste and adjust the salt, then finish with grated Parmesan at the table.
Save Some for Tomorrow
Serve the pasta while it is saucy; it will thicken as it sits and again in the refrigerator. For leftovers, stir in a splash of broth or water before reheating so the sauce loosens back up instead of clinging too tightly to the noodles.