1. Begin by bringing a large pot of salted water to a boil. Add the whole wheat pasta and cook according to the package instructions until al dente. Drain and set aside.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the diced zucchini and bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
4. Stir in the cherry tomatoes and continue to cook for another 3 minutes. The tomatoes should start to release their juices, creating a light sauce.
5. Add the fresh spinach and cook until wilted, about 2 minutes. Mama Lou always said, “There’s nothing like the sight of spinach wilting away, knowing it’s ready to nourish us.”
6. Season the vegetable mixture with red pepper flakes, salt, and pepper. Toss in the cooked pasta and mix well to combine.
7. If using, sprinkle the grated Parmesan cheese over the pasta or substitute with nutritional yeast for a vegan option. Stir until the cheese melts and coats the pasta evenly.
8. Finish with a squeeze of fresh lemon juice for brightness and garnish with fresh basil leaves before serving.

Each step in this process is a reminder of the joy found in cooking with love and intention, just as I’ve always cherished doing alongside Ouma on countless Sunday afternoons.