Description
A comforting and budget-friendly pasta dish cooked in one pot, featuring vibrant vegetables, creamy Parmesan, and simple seasonings.
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
- Heat the olive oil in a large pot over medium heat until it shimmers. Add the onion and sauté for about 2-3 minutes until fragrant and translucent.
- Sauté the garlic for about 30 seconds, then add diced zucchini and bell pepper. Cook for another 2-3 minutes.
- Combine uncooked pasta, canned tomatoes (with juices), and vegetable broth into the pot. Sprinkle in dried herbs, optional chili flakes, and salt and pepper. Mix well.
- Let the mixture come to a gentle boil, then reduce to a simmer. Cover and cook for 10-12 minutes, stirring occasionally, until pasta is al dente.
- Finish with baby spinach and grated Parmesan. Stir until the spinach wilts and cheese melts.
- Taste and adjust seasoning as necessary.
- Serve in bowls, garnished with extra Parmesan.
Notes
Can be made ahead and stored. For an oven-baked version, transfer to a baking dish and bake at 375°F for about 20-25 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg