ONE POT PASTA WITH FRESH TOMATOES AND BASIL

This recipe contains several ingredients I love...pasta, fresh tomatoes, and fresh basil. When making a savory recipe, I typically ask myself: "Can I add a green? Can I add a bean?" I opted to add spinach which is my husband's favorite green. Below is the original recipe I used. I changed the name because without oil it is difficult to caramelize tomatoes and "caprese" recipes classically include mozzarella.

Find recipe at “Rabbit & Wolves” recipe blog: Vegan One Pot Caramelized Tomato Caprese Pasta

Watch this video by Dr. Greger to get the answer to the following question: Isn't meat better at keeping insulin levels low compared to carbohydrates?

What I did differently and clarifications:

-Did not use oil

-Instead of cherry tomatoes I used fresh tomatoes from my garden, 1 pound, chopped

-Did not use agave

-My vegetable broth was reduced sodium

-Used reduced fat coconut milk, removing much of the saturated fat first (placed the can in the refrigerator to harden the saturated fat then removed the chunk of fat)

-My pasta of choice was Delallo organic whole wheat spaghetti. Broke them in half.

-My cup of fresh basil was lightly packed whole leaves, then sliced the leaves (used technique for chiffonade but made the strips a bit thicker)

-Added two large handfuls of fresh, baby spinach

-When cooking the pasta, I stirred it nearly continuously and reduced the heat to medium. Added the spinach when adding the tomatoes and basil to the cooked pasta.