Italian Wonderpot with Scallops

I wondered why they called this a "Wonderpot." Now I know. It's wonderful—wonderfully easy to make, wonderfully fast to cook, and wonderfully tasty!

The only actual work you have to do, besides opening a couple of cans, is slice up an onion.

You can slice up fresh garlic if you want, but I used crushed garlic from a jar.

The actual cooking is ridiculously easy. Although, next time I make this, I think I'll use fresh baby spinach.

Ingredients 

• VEGETABLE BROTH, 4 cups
• OLIVE OIL, 2 tablespoons
• FETTUCCINE, 12 ounces
• SPINACH, frozen/chopped (or fresh), 8 ounces
• DICED TOMATOES, 28-ounce can
• ONION, 1 medium, sliced
• GARLIC, 4 cloves, sliced
• BASIL, ½ tablespoon
• OREGANO, dried, ½ tablespoon
• RED PEPPER FLAKES, ¼ teaspoon
• BLACK PEPPER, freshly cracked, to taste
• SEA SCALLOPS, frozen, 1 cup, cut into ½-inch chunks
• PARMESAN CHEESE, 2 ounces, grated or shaved

 Directions 

1. Add four cups of vegetable broth to a large pot.
2. Break the fettuccine in half and add it to the pot along with the canned tomatoes (with juices), olive oil, spinach, onion, garlic, basil, oregano, red pepper, and some freshly cracked black pepper.
3. Make sure the ingredients are submerged under the liquid, place a lid on top of the pot, and then turn the heat on to high.
4. Allow the pot to come up to a full boil over high heat, then remove the lid and turn the heat down to medium.
5. Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed.
6. Stir the pot every few minutes to prevent the pasta from sticking to the bottom, but avoid over-stirring, which can cause the pasta to become sticky.
7. Just before serving, stir in the scallops, let sit for a minute or so.
8. Sprinkle with Parmesan before taking to the table.