# Components:
→ Pasta
01 - 12 oz dried penne or fusilli pasta
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 medium zucchini, diced
05 - 1 red bell pepper, diced
06 - 14 oz canned diced tomatoes with juices
07 - 3.5 oz baby spinach
→ Liquids
08 - 3 cups vegetable broth
→ Dairy and Seasonings
09 - 2 oz grated Parmesan cheese, plus extra for serving
10 - 2 tablespoons olive oil
11 - 1 teaspoon dried Italian herbs
12 - ½ teaspoon chili flakes, optional
13 - Salt and black pepper to taste
# Method:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté for 2 to 3 minutes until fragrant and translucent.
02 - Stir in diced zucchini and red bell pepper; cook for an additional 2 to 3 minutes.
03 - Add uncooked pasta, canned tomatoes with their juice, and vegetable broth to the pot. Sprinkle in dried Italian herbs, chili flakes if using, salt, and pepper. Stir well.
04 - Bring to a boil, then reduce heat to a simmer. Cover and cook for 10 to 12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
05 - Uncover the pot, stir in baby spinach and grated Parmesan cheese. Cook for 1 to 2 minutes until spinach wilts and cheese melts.
06 - Taste and adjust seasoning as needed. Serve hot, topped with additional Parmesan cheese.
