A comforting one-pot pasta with penne, zucchini, bell pepper, and Parmesan cooked in vegetable broth.
# What You'll Need:
→ Pasta
01 - 12 oz dried penne or fusilli
→ 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 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 - 1/2 teaspoon red 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 the onion and garlic; sauté for 2 to 3 minutes until fragrant and translucent.
02 - Stir in the zucchini and bell pepper; cook for another 2 to 3 minutes.
03 - Add the uncooked pasta, canned tomatoes with their juice, and vegetable broth. Sprinkle in the dried herbs, chili flakes if using, salt, and pepper.
04 - Stir well and bring to a boil. Reduce heat to a simmer, cover, and cook for 10 to 12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
05 - Uncover, stir in the baby spinach and Parmesan cheese. Cook for 1 to 2 minutes until the spinach wilts and the cheese melts.
06 - Taste and adjust seasoning if needed. Serve hot, topped with extra Parmesan.
