pasta alla contadina.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing a neutral flavor.

Boil water in a large pot and add salt.

Cook pasta according to package instructions until al dente.

In a large skillet, heat olive oil over medium heat until shimmering.

Add minced garlic and chopped onion, sauté until fragrant, about 2-3 minutes.

Add diced carrots and bell pepper, cook until softened, about 5 minutes.

Stir in diced zucchini and cook for another 3-4 minutes.

Add chopped spinach and cook until wilted, about 2 minutes.

Pour in chopped tomatoes and season with salt and black pepper, simmer for 5-7 minutes.

Add cooked pasta to the skillet and toss to combine with the sauce.

Stir in chopped basil and parsley just before serving.

Serve hot, garnished with grated parmesan cheese.

Cooking Techniques

Spice Level:

Allergens