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Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, typically 8 to 10 minutes. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, about 3 to 4 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
Add the broccoli florets, sliced carrots, and chopped red bell pepper to the skillet. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables start to become tender-crisp.
Stir in the chopped zucchini and halved cherry tomatoes. Cook for an additional 3 to 5 minutes, until the zucchini is tender and the tomatoes begin to soften.
Add the frozen peas, fresh spinach, and vegetable broth to the skillet. Cook, stirring occasionally, until the spinach wilts down completely, about 2 to 3 minutes.
Add the drained pasta to the skillet with the vegetables. Stir in the grated Parmesan cheese, chopped fresh basil, and chopped fresh parsley. Toss everything together until well combined.
If the sauce seems too dry, add a few tablespoons of the reserved pasta cooking water at a time until it reaches your desired consistency. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste and adjust seasonings as needed.
Serve immediately, garnished with additional grated Parmesan cheese if desired.

Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, typically 8 to 10 minutes. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, about 3 to 4 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
Add the broccoli florets, sliced carrots, and chopped red bell pepper to the skillet. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables start to become tender-crisp.
Stir in the chopped zucchini and halved cherry tomatoes. Cook for an additional 3 to 5 minutes, until the zucchini is tender and the tomatoes begin to soften.
Add the frozen peas, fresh spinach, and vegetable broth to the skillet. Cook, stirring occasionally, until the spinach wilts down completely, about 2 to 3 minutes.
Add the drained pasta to the skillet with the vegetables. Stir in the grated Parmesan cheese, chopped fresh basil, and chopped fresh parsley. Toss everything together until well combined.
If the sauce seems too dry, add a few tablespoons of the reserved pasta cooking water at a time until it reaches your desired consistency. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste and adjust seasonings as needed.
Serve immediately, garnished with additional grated Parmesan cheese if desired.