Ingredients:

  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 cup yellow onion, finely diced
  • 1 cup carrots, diced small
  • 1 cup zucchini, quartered and sliced
  • 1 cup red bell pepper, chopped
  • 2 cups baby spinach or kale
  • 1 lb short pasta (penne or fusilli)
  • 4 cups vegetable broth, low sodium
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh basil, torn
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil over medium heat in your pot. Add the onion and carrots, sautéing until the onions are translucent and carrots soften (about 5 minutes).
  2. Stir in the garlic and red pepper flakes. Cook for 60 seconds until the aroma becomes pungent and nutty. Note: Don't let the garlic brown too much or it turns bitter.
  3. Stir in the tomato paste and dried oregano. Cook for 2 minutes, stirring constantly, until the paste turns a deep mahogany color.
  4. Add the pasta and vegetable broth to the pot. Bring the liquid to a boil, then reduce to a steady simmer.
  5. Cover and cook for about 8-10 minutes, stirring occasionally until the pasta is tender but still has a bite.
  6. Stir in the zucchini and bell peppers. Simmer for the last 5 minutes until the vegetables are tender crisp.
  7. Once the pasta is al dente and the liquid has reduced to a glossy sauce, remove from heat.
  8. Fold in the spinach, Parmesan cheese, and lemon juice until the greens have wilted from the residual heat.
  9. Stir in the torn basil and season with salt and black pepper to taste.