Description
A comforting one-pot pasta dish that combines tender pasta with vibrant vegetables and a creamy tomato sauce.
Ingredients
Scale
- 12 oz dried penne or fusilli pasta
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 14 oz canned diced tomatoes with juices
- 3.5 oz baby spinach
- 3 cups vegetable broth
- 2 oz grated Parmesan cheese, plus extra for serving
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- ½ teaspoon chili flakes, optional
- Salt and black pepper to taste
Instructions
- Sauté the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until fragrant.
- Add the diced zucchini and bell pepper. Cook for another 2-3 minutes until softened.
- Combine the uncooked pasta, canned diced tomatoes, and vegetable broth in the pot. Stir in the dried Italian herbs, chili flakes, and season with salt and pepper.
- Cook the mixture over a gentle boil, then reduce the heat to simmer. Cover and cook for 10-12 minutes, stirring occasionally.
- Integrate the baby spinach and cheese into the pasta, cooking for an additional 1-2 minutes until the spinach wilts and cheese melts.
- Final tasting and adjusting seasonings as needed before serving hot with extra Parmesan.
Notes
Can be easily customized with seasonal vegetables or proteins. This dish is also delicious reheated as leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 10mg