Ingredients
Scale
- 8 oz (225 g) whole wheat or regular pasta
- 2 cups chopped bell peppers (red, yellow, green)
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 cup spinach leaves
- 3 cloves garlic, minced
- 1 small onion, diced
- 4 cups vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried oregano or basil
- Grated Parmesan cheese (optional for topping)
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and minced garlic; sauté until fragrant and translucent.
- Add chopped bell peppers, zucchini, and halved cherry tomatoes. Cook for 5-7 minutes, stirring occasionally, until vegetables are slightly softened.
- Pour in vegetable broth and bring to a boil. Add the pasta, ensuring it’s submerged. Stir well and reduce heat to medium. Cover and simmer for 10-12 minutes until pasta is al dente and liquid is absorbed.
- Stir in spinach leaves; season with salt, pepper, and herbs like oregano or basil. Cover for another 2 minutes until spinach is wilted. Optional: sprinkle with grated Parmesan cheese.
- Serve hot with crusty bread or a side salad. Enjoy immediately and savor this wholesome weeknight dinner.
Notes
- Use a large enough pot to prevent overflow and ensure even cooking.
- Feel free to customize with your favorite vegetables or add protein like chickpeas or tofu.
- For a creamier texture, stir in some plant-based cream or cheese.
- Prepare ingredients beforehand to speed up cooking time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sauté, simmer
- Cuisine: Vegetarian, American
- Diet: Vegetarian, Vegetarian-friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 0mg
