Pasta Primavera

8 oz. Barilla multi-grain rotini, penne, or spaghetti pasta

12 oz. grape tomatoes, sliced lengthwise

2 small zucchini, quartered lengthwise and chopped

8 oz. package spinach

½ onion, chopped

3 cloves garlic, minced

2 T. extra virgin olive oil

red pepper flakes

Prepare 8 oz. of  pasta according to package directions.  Meanwhile, heat 1 tablespoon of oil, sprinkled with red pepper flakes, sauté spinach over medium heat for two minutes, turning to expose heat to top leaves. Remove and set aside.  Add 1 tablespoon olive oil and sauté onions over medium heat until soft and translucent, about 2 minutes, stir in garlic. Add tomatoes and cook until softened and juices make a sauce.

Place the drained pasta back in the pasta pot, top with tomato sauce, add spinach, toss. Sprinkle with grated parmesan if desired and serve.

Serves 4.

Enjoy

Note: If you’re not interested in meatless, add pancetta or crumbled or sliced Italian sausage. Remember recipes are just a jumping off point for your creativity!