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Bring a large pot of generously salted water to a rolling boil over high heat. Add the pasta shapes and cook according to package directions until al dente, typically 8-10 minutes. Reserve 1/2 cup of pasta water, then 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 thinly sliced red onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.

Add the diced red bell pepper, yellow bell pepper, sliced carrots, and small broccoli florets to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.

Pour in the vegetable broth, add the halved cherry tomatoes, fresh spinach, Italian seasoning, salt, and black pepper. Stir well and cook for 2-3 minutes, or until the spinach has wilted and the tomatoes have slightly softened.

Add the drained pasta to the skillet with the vegetables and sauce. Stir in the 1/2 cup of grated Parmesan cheese. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.

Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.


Bring a large pot of generously salted water to a rolling boil over high heat. Add the pasta shapes and cook according to package directions until al dente, typically 8-10 minutes. Reserve 1/2 cup of pasta water, then 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 thinly sliced red onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.

Add the diced red bell pepper, yellow bell pepper, sliced carrots, and small broccoli florets to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.

Pour in the vegetable broth, add the halved cherry tomatoes, fresh spinach, Italian seasoning, salt, and black pepper. Stir well and cook for 2-3 minutes, or until the spinach has wilted and the tomatoes have slightly softened.

Add the drained pasta to the skillet with the vegetables and sauce. Stir in the 1/2 cup of grated Parmesan cheese. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.

Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
