Ingredients
1 pound ground beef3 garlic cloves, minced2 cartons (32 ounces each) reduced-sodium beef broth2 cans (14-1/2 ounces each) diced tomatoes with green pepper, celery and onion, undrained1 teaspoon dried basil1/2 teaspoon pepper1/2 teaspoon dried oregano1/4 teaspoon salt3 cups uncooked bow tie pasta4 cups fresh spinach, coarsely choppedGrated Parmesan cheese
Preparation
In a 6-qt. stockpot, cook beef and garlic over medium heat until beef is no longer pink, 6-8 minutes; crumble beef; drain. Stir in broth, tomatoes and seasonings; bring to a boil. Stir in pasta; return to a boil. Cook, uncovered, until pasta is tender, 7-9 minutes.
Stir in spinach until wilted. Sprinkle servings with cheese.
