Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 2 medium zucchini, diced into 1/2 inch cubes
  • 2 cups cherry tomatoes, halved
  • 3 cups baby spinach, packed
  • 1 lb linguine
  • 4 cups vegetable broth, low sodium
  • Juice of 1 lemon
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil leaves, torn
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil over medium heat in a deep skillet. Add the diced onion and sauté for 3–4 minutes until translucent.
  2. Stir in the minced garlic, dried oregano, and red pepper flakes. Cook for 60 seconds until fragrant.
  3. Add the broken pasta and vegetable broth to the skillet. Bring to a boil, then reduce heat to a simmer.
  4. Stir frequently and cook for 7–9 minutes, or until the liquid has reduced by half and creates a thickened emulsion.
  5. Stir in the zucchini and cherry tomatoes. Continue simmering for 4–5 minutes until zucchini is tender-crisp.
  6. Remove the pan from heat. Fold in the baby spinach, lemon juice, and Parmesan cheese until spinach is wilted.
  7. Garnish with torn basil and black pepper before serving.