-8 ounces grape or cherry tomatoes, cut in half
-2 garlic cloves, minced
-1/2 yellow onion, thinly sliced
-1 small zucchini, chopped and quartered
-3 oz cremini mushrooms, sliced
-1/2 teaspoon red pepper flakes (optional)
-1/2 teaspoon kosher salt
-1 1/4 cup pasta sauce of choice
-2 1/2 cups water
-3 ounces fresh spinach
- Add the uncooked pasta to a large pot (or pan with deep sides). Add the remaining ingredients – except for the spinach – and mix well. Bring the pot to a boil over high heat.
- Once the water reaches a boil, reduce the heat to medium-low and cook the pasta for 10-14 minutes until al dente. Stir every two minutes to prevent sticking. (Note: Cooking times may vary depending on the type of pasta. Begin checking for doneness at the minimum time listed on the package instructions.)
- Turn off the heat and gently fold the spinach into the pasta. Once wilted, divide the pasta into serving bowls and add your preferred toppings. This dish is best enjoyed fresh, but leftovers can be stored in the fridge for up to five days.
Note: Recipe information is posted by our users. Please see our full Terms of use
|
Customer Reviews: Write a Review & Share your thoughts with Other Customers. |
|
|
Print
