Ingredients
Main Ingredients
- 8 oz pasta of choice
- 2 cups vegetable broth Can substitute with chicken broth if not strictly vegetarian.
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced
- 1 cup zucchini, sliced
- 1 cup spinach
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- Salt and pepper to taste
- Grated Parmesan cheese (optional) For serving.
Method
Cooking Instructions
- In a large pot, heat olive oil over medium heat.
- Add minced garlic and sauté for about 30 seconds.
- Add the pasta, vegetable broth, cherry tomatoes, bell peppers, and zucchini.
- Bring to a boil, then reduce the heat to a simmer.
- Cook for about 10-12 minutes, or until the pasta is al dente and the vegetables are tender.
- Stir in the spinach and cook until wilted.
- Season with salt, pepper, and top with Parmesan cheese if desired before serving.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 48gProtein: 12gFat: 8gSaturated Fat: 2gSodium: 600mgFiber: 6gSugar: 4g
Notes
Customize the veggies based on season or availability; options include broccoli, mushrooms, or carrots. For extra creaminess, stir in cream or ricotta before serving.
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