Ingredients

• 8 oz (227g) whole grain penne or rotini pasta
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 medium zucchini, chopped
• 1 cup cherry tomatoes, halved
• 1 medium bell pepper, sliced
• 2 cups fresh baby spinach
• 1/4 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil. Cook the whole grain pasta according to package instructions until al dente. Drain, reserving 1/4 cup of the starchy pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the chopped zucchini, sliced bell pepper, and Italian seasoning to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
4. Stir in the cherry tomatoes and baby spinach. Cook for another 2-3 minutes until the tomatoes begin to soften and the spinach is fully wilted.
5. Toss the cooked pasta into the skillet along with the reserved pasta water. Sprinkle in the Parmesan cheese, salt, and black pepper, tossing everything together until a light sauce coats the pasta. Serve immediately.