Vegetarian Pasta Recipe

Bring water to boil

In a large pot bring 4 liters of water to a rolling boil. Stir in 2 tablespoons coarse salt.

Cook pasta

Add 12 oz dried pasta and cook until al dente according to package directions (usually 9–11 minutes). Reserve 1 cup of starchy pasta cooking water, then drain pasta and set aside.

Prepare vegetables

While the water heats, peel and finely dice 1 medium yellow onion. Mince 3 garlic cloves. Core and seed 1 large red bell pepper and cut into 1/2-inch pieces. Trim ends and cut 1 medium zucchini into 1/2-inch half-moons. Halve 1 cup cherry tomatoes. Rinse and roughly chop or leave whole 4 cups fresh spinach if leaves are small.

Sauté aromatics

In a large wide skillet or sauté pan, heat 2 tablespoons extra-virgin olive oil over medium heat. Add diced onion and a pinch of salt and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add minced garlic and cook 30–45 seconds until fragrant, being careful not to brown it.

Cook vegetables

Add the diced red bell pepper and zucchini to the pan. Cook, stirring occasionally, until edges begin to brown and vegetables are tender, about 6–8 minutes. Add halved cherry tomatoes in the last 2 minutes to warm through and release juices.

Build the sauce

Push vegetables to the side of the pan or keep them mixed. Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Add 14 oz crushed tomatoes and 1 cup vegetable broth (or water) and stir to combine.

Season

Add 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon red pepper flakes (adjust to taste), 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon granulated sugar if the tomatoes taste acidic. Bring sauce to a gentle simmer and cook uncovered for 8–10 minutes, stirring occasionally, until slightly thickened.

Finish with greens

Stir in the 4 cups fresh spinach and cook 1–2 minutes until wilted. If the sauce is too thick, add a splash of the reserved pasta cooking water (start with 2 tablespoons) to loosen. Taste and adjust seasoning.

Combine pasta and sauce

Add the drained pasta to the skillet with the sauce (if your skillet is too small, return pasta to the pot and add sauce). Toss thoroughly over medium heat for 1–2 minutes so the pasta absorbs the sauce. If needed, add reserved pasta water, 1–2 tablespoons at a time, to reach desired consistency and help the sauce cling to the pasta.

Final touches

Stir in 1 tablespoon olive oil for sheen and fold in torn fresh basil leaves. Add lemon zest if using. Adjust salt and pepper to taste. Remove from heat.

Serve

Plate the pasta and sprinkle with 1 cup grated Parmesan (or vegetarian alternative). Garnish with extra basil leaves. Serve immediately.