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parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

pasta

🥗Healthier: whole grain pasta

💰Cheaper: pasta made from rice

Whole grain pasta offers more fiber.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is fresher and more flavorful.

Heat olive oil in a large skillet over medium heat until shimmering.

Sauté chopped onion and minced garlic until fragrant, about 2 minutes.

Add sliced bell pepper and zucchini; cook until softened, about 3-4 minutes.

Stir in cherry tomatoes and cook until they begin to burst, about 2 minutes.

Add pasta, vegetable broth, basil, oregano, and red pepper flakes; stir to combine.

Bring to a boil, then reduce heat and simmer uncovered until pasta is al dente, about 10-12 minutes.

Stir occasionally to prevent sticking and ensure even cooking.

Add spinach and cook until wilted, about 1-2 minutes.

Remove from heat and stir in lemon juice and grated parmesan cheese.

Season with black pepper to taste before serving.

Cooking Techniques

Spice Level:

Allergens