Ingredients
Scale
- 12 oz (340 g) pasta (penne, spaghetti, or fusilli)
- 2 cups cherry tomatoes, halved
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup spinach leaves
- 4 cloves garlic, minced
- 1 small onion, chopped
- 4 cups vegetable broth or water
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: grated Parmesan cheese, red pepper flakes, fresh basil
Instructions
- In a large one-pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until fragrant and translucent, about 2-3 minutes.
- Add the sliced red bell pepper, zucchini, and cherry tomatoes. Cook for 2 minutes, then pour in the vegetable broth or water and add the pasta. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for approximately 10-12 minutes until the pasta is al dente and most liquid has evaporated. Stir occasionally to prevent sticking.
- Stir in the spinach until wilted. Season with salt, pepper, and red pepper flakes if desired. Garnish with grated Parmesan and fresh basil if preferred.
Notes
- You can customize this dish with your favorite seasonal vegetables.
- For extra protein, add cooked chicken, shrimp, or tofu.
- Use gluten-free pasta to make it gluten-free.
- Store leftovers in an airtight container for up to 2 days; reheat in microwave or skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 480 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 0mg