Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, fusilli, or spaghetti)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, thinly sliced
- 1 zucchini, chopped
- 1 cup spinach leaves
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh basil and grated Parmesan for garnish (optional)
Instructions
- Gather all ingredients and measure them out before starting.
- In a large pot, heat olive oil over medium heat, sauté the garlic until fragrant.
- Add cherry tomatoes, red bell pepper, and zucchini, cooking for 3-4 minutes.
- Pour in the vegetable broth and bring to a boil.
- Add the pasta and mix well.
- Reduce heat to simmer and cook uncovered, stirring occasionally for 10-12 minutes until pasta is tender.
- In the last few minutes, stir in fresh spinach leaves until wilted.
- Season with salt and pepper to taste; garnish with fresh basil and Parmesan if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat with a splash of water or vegetable broth to keep pasta moist.
- This dish can be served with a side salad or crusty bread.
- Add grilled vegetables for a more complete meal.
- Experiment with different vegetables like mushrooms or peas for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg