Ingredients:

  • 12 oz whole wheat pasta (such as spaghetti or penne)
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium zucchini, sliced thin
  • 1 bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh spinach
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste
  • Grated Parmesan cheese, for serving
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Bring water to a boil in a large pot. Salt the water generously and add the whole wheat pasta. Cook until al dente according to package instructions. Reserve 1 cup pasta water, then drain.
  2. Heat olive oil in a skillet over medium heat. Add diced onion and sauté until translucent (about 3-4 minutes). Stir in the minced garlic and cook for an additional minute.
  3. Add zucchini and bell pepper. Sauté until softened (about 5 minutes). Mix in cherry tomatoes and spinach, cooking until spinach wilts.
  4. Add drained pasta to the skillet. Sprinkle in oregano, basil, salt, and pepper. If the mixture seems dry, add a splash of reserved pasta water to create a sauce. Toss until well combined.
  5. Portion onto plates. Garnish with grated Parmesan cheese and fresh basil if desired.