Description
A straightforward and delightful dish combining vibrant vegetables, pasta, and flavorful broth in a single pot for easy cleanup.
Ingredients
Scale
- 8 oz pasta (spaghetti or penne)
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1 zucchini, sliced
- 1 cup spinach
- 1/2 cup olives, sliced
- 3 cloves garlic, minced
- 1 tsp Italian herbs
- Salt and pepper to taste
- 2 tbsp olive oil
- Grated Parmesan cheese (optional)
Instructions
- In a large pot over medium heat, add olive oil and sauté garlic until fragrant.
- Add bell pepper, zucchini, and cherry tomatoes; cook for about 5 minutes until softening.
- Pour in the vegetable broth and bring to a boil.
- Add pasta, Italian herbs, salt, and pepper. Stir well and cook according to the pasta package instructions until al dente, which typically takes around 8-10 minutes.
- Stir in spinach and olives, cooking for an additional 2-3 minutes until the spinach wilts.
- Serve hot, topped with grated Parmesan cheese if desired.
Notes
Prep ingredients ahead of time to reduce cooking stress. Watch garlic closely to avoid burning it for better flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg