Easy one-pot pasta with zucchini, bell pepper, spinach, and Parmesan for quick, satisfying meals.
# 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 fresh 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 - 0.5 teaspoon chili flakes, optional
13 - Salt and black pepper to taste
# How To Make:
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 the diced zucchini and bell pepper. Cook for an additional 2 to 3 minutes until slightly softened.
03 - Add the uncooked pasta, canned tomatoes with their juice, and vegetable broth to the pot. Sprinkle in the dried Italian herbs, chili flakes if using, salt, and black pepper. Stir thoroughly.
04 - Bring the mixture to a boil. Reduce heat to a gentle simmer, cover the pot, and cook for 10 to 12 minutes, stirring occasionally, until pasta reaches al dente texture and most liquid is absorbed.
05 - Uncover the pot and stir in the baby spinach and grated Parmesan cheese. Cook uncovered for 1 to 2 minutes until spinach wilts and cheese melts completely.
06 - Taste the dish and adjust seasoning with additional salt and pepper as needed. Transfer to serving bowls and top with extra Parmesan cheese. Serve immediately while hot.
