One Pan Pasta Dinner for a Quick Weeknight Meal

Ingredients

• 12 ounces of penne pasta
• 2 tablespoons of olive oil
• 1 medium onion, diced
• 3 cloves of garlic, minced
• 1 bell pepper, diced
• 1 can (14.5 ounces) diced tomatoes, undrained
• 3 cups of vegetable broth
• 1 teaspoon of Italian seasoning
• 1/2 teaspoon of red pepper flakes (optional)
• Salt and pepper to taste
• 1 cup of fresh spinach, roughly chopped
• 1/2 cup of grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions

1. In a large skillet, heat the olive oil over medium heat, then add the diced onion and sauté for about 3 minutes until translucent.
2. Stir in the minced garlic and diced bell pepper, cooking for another 2-3 minutes until the peppers are tender.
3. Add the penne pasta, diced tomatoes (with their juice), vegetable broth, Italian seasoning, and red pepper flakes to the skillet, stirring well to combine all ingredients.
4. Bring the mixture to a boil, then reduce the heat to a simmer, cover the skillet, and cook for 12-15 minutes, stirring occasionally until the pasta is al dente and most of the liquid is absorbed.
5. Once the pasta is cooked, stir in the fresh spinach and cook for an additional 2 minutes until wilted, then season with salt and pepper to taste.
6. Remove the skillet from heat and stir in the grated Parmesan cheese until melted and creamy.
7. Serve the pasta in bowls, garnished with fresh basil leaves for added flavor and presentation.