Tomato and Vegetable One-Pot Pasta

Ingredients

Instructions

1. 1

   In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened, about 3-4 minutes.

2. 2

   Add the diced bell pepper, zucchini, and carrot to the pot. Sauté for another 5 minutes, stirring occasionally, until the vegetables begin to soften.

3. 3

   Stir in the canned diced tomatoes, vegetable broth, dried Italian herbs, salt, and black pepper. Bring to a boil.

4. 4

   Once boiling, add the dried pasta and stir well. Reduce the heat to a simmer, cover the pot, and cook for about 10-12 minutes or until the pasta is al dente, stirring occasionally to prevent sticking.

5. 5

   In the last 2 minutes of cooking, fold in the peas and spinach. Stir until the spinach is wilted and everything is heated through.

6. 6

   Remove from heat and let stand for a couple of minutes. Serve hot, garnished with fresh basil or parsley if desired.

Nutrition per serving

Notes

• •Tip: Use a variety of colorful vegetables to enhance the visual appeal and nutritional value of the dish.