Ingredients
Scale
Gathering fresh, quality ingredients is key to any great dish. Here’s what you’ll need:
- 8 ounces of whole wheat pasta (penne or spaghetti work well)
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- 1 small onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced into half-moons
- 1 cup baby spinach leaves
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes (optional, for a spicy kick)
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional, for serving)
- Fresh basil leaves, for garnish
If you’re feeling adventurous, you can substitute the zucchini for eggplant or add a splash of balsamic vinegar for a tangy twist. This flexibility is something I learned from my mother, Elena, who always encouraged creativity in the kitchen.
Instructions
- Start by cooking the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until the onion becomes translucent, about 3 minutes.
- Add the cherry tomatoes and zucchini to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the zucchini is tender and the tomatoes begin to soften.
- Stir in the baby spinach, allowing it to wilt, then add the dried oregano and red pepper flakes if using. Season with salt and pepper to taste.
- Combine the cooked pasta with the vegetable mixture, tossing gently to ensure the pasta is well coated. If desired, sprinkle with grated Parmesan cheese.
- Transfer to serving plates and garnish with fresh basil leaves. Serve immediately and enjoy the comforting flavors.
As you cook, remember the joy of experimenting and adjusting flavors to your liking, just as I did while learning from my family. Cooking is an art, and every dish is a personal creation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
