Affordable one-pot pasta with zucchini, bell pepper, spinach, and Parmesan cheese, perfect for quick dinners.
# What You Need:
→ 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 juice
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
# How-To Steps:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté for 2-3 minutes until fragrant and translucent.
02 - Stir in diced zucchini and bell pepper; cook for an additional 2-3 minutes until slightly softened.
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 thoroughly to combine.
04 - Bring to a boil, then reduce heat to a simmer. Cover and cook for 10-12 minutes, stirring occasionally, until pasta reaches al dente texture and most liquid is absorbed.
05 - Uncover pot and stir in baby spinach and Parmesan cheese. Cook for 1-2 minutes until spinach wilts and cheese melts completely.
06 - Taste and adjust seasoning as needed. Transfer to serving bowls and top with additional Parmesan cheese. Serve immediately.
