One Pot Pasta with Spinach and Tomatoes

1 Tablespoon olive oil
1 cup chopped onion
6 garlic cloves, finely chopped
1 (14.5 oz) can petite diced tomatoes
1 ½ cups chicken broth
½ teaspoon dried oregano
8 oz. spaghetti
½ teaspoon salt
5 oz. fresh spinach
¼ cup parmesan cheese, grated

Heat a Dutch oven or large saucepan over medium high heat. Add oil; swirl to coat. Add onion and garlic to pan; sauté 3minutes or until onion starts to brown. Add tomatoes, stock and oregano to pot. Bring to a boil. Add noodles; stir to submerge in liquid. Cover, reduce heat to medium low and cook 7 minutes or until pasta is almost done. Uncover; stir in salt. Add spinach in batches, stirring until spinach wilts. Remove from the heat; let stand five minutes. Sprinkle with cheese and serve.