Ingredients
Scale
- 12 ounces of your favorite pasta (I love penne or fusilli for this recipe)
- 2 tablespoons olive oil, plus more for drizzling
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach leaves
- 1/2 cup heavy cream or full-fat coconut milk (for a dairy-free option)
- 1/3 cup grated Parmesan cheese (or nutritional yeast for a vegan twist)
- 1 teaspoon dried Italian herbs (or a blend of basil, oregano, and thyme)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves for garnish
- Optional: crushed red pepper flakes for a touch of heat
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 9-11 minutes. Drain and set aside, reserving about 1/2 cup of pasta water.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes, until translucent and fragrant. Mama Lou always said, “Let the onions sweat; that’s where the magic begins.”
- Add the minced garlic and cook for another 1-2 minutes, stirring constantly to prevent burning. The kitchen will fill with that unmistakable aroma that always makes me smile.
- Toss in the diced red bell pepper and zucchini. Cook for about 6-7 minutes, stirring occasionally, until the vegetables are tender but still vibrant.
- Add the halved cherry tomatoes and cook for 2-3 minutes, just until they begin to soften and release their juices.
- Lower the heat and stir in the baby spinach until wilted, about 1-2 minutes.
- Pour in the heavy cream (or coconut milk) and sprinkle in the dried Italian herbs. Stir well to combine and let the sauce simmer gently for 3-4 minutes. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
- Stir in the grated Parmesan cheese until melted and the sauce is creamy. Season generously with salt and freshly ground black pepper. If you like a little heat, add a pinch of crushed red pepper flakes here.
- Add the cooked pasta to the skillet, tossing everything together until the pasta is well coated in the sauce. If needed, add more pasta water to achieve your desired consistency.
- Remove from heat and garnish with fresh basil leaves. Serve immediately with an extra drizzle of olive oil and a sprinkle of Parmesan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
