This is a great recipe to get a lot of vegetables down the hatch. If you want to be super healthy, substitute the penne with whole-wheat pasta.
ingredients
12 ounces penne pasta
1 T olive oil
3 cloves garlic, finely chopped
1 cup red onion, chopped
2 cups fresh mushrooms, sliced
1 zucchini, sliced
1 t dried oregano
½ t hot red pepper flakes
2 cups of cherry tomatoes, cut in half
2 large handfuls of spinach
salt and pepper to taste
grated Parmesan cheese
directions
In a large frying pan heat the olive oil. Add the garlic, and onion sauté for about 2 minutes, stirring occasionally. Add the mushrooms and cook for another 2 minutes. Then add the sliced zucchini and stir and cook for another 2 minutes. Add the oregano and red pepper flakes and cook for 1 minute. Reduce the heat to medium, add tomatoes and cook for 5-6 minutes, stirring frequently. Add the spinach and stir to wilt.
Meanwhile, cook the pasta according to the package instructions. Drain and add the cooked vegetable mixture to the pasta and toss to coat well. Season to taste with salt and pepper. Serve immediately and sprinkle with Parmesan cheese.