Description
A comforting and vibrant one pot meal filled with sautéed vegetables, garlic, and an array of flavors.
Ingredients
Scale
- 12 ounces pasta (penne or fusilli)
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 2 bell peppers (sliced)
- 1 medium zucchini (sliced)
- 8 ounces mushrooms (sliced)
- 1 can (14 ounces) tomatoes (chopped)
- 2 cups spinach
- A handful of fresh basil
- Salt and pepper (to taste)
- Red pepper flakes (to taste)
Instructions
- In a large pot, heat olive oil over medium heat. Add garlic and red pepper flakes and sauté until fragrant, about 1 minute.
- Add sliced bell peppers, zucchini, and mushrooms, sauté for 5-7 minutes until softened.
- Add the pasta and pour in the vegetable broth, stirring to ensure pasta is submerged.
- Bring to a gentle boil, reduce heat to low, cover, and simmer for 10-12 minutes until pasta is al dente.
- Remove from heat and stir in chopped tomatoes and spinach until wilted.
- Adjust seasoning with salt and pepper, and fold in fresh basil. Serve hot, garnished with extra herbs if desired.
Notes
Taste and adjust seasoning as needed. Use a large enough pot to avoid sticking and monitor the simmering process.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg
Keywords: veggie pasta, one pot meal, vegetarian recipe, Italian pasta, easy dinner