Rigatoni

Ingredients

• 12 oz Rigatoni pasta (Use whole-grain or gluten-free if preferred)
• 2 tbsp Olive oil (You can substitute with vegetable broth for a WFPB option)
• 4 cloves Garlic (Minced)
• 1 medium Onion (Chopped)
• 1 medium Bell pepper (Chopped, use any color)
• 1 medium Zucchini (Chopped)
• 4 cups Spinach (Fresh or frozen, if using frozen, thaw and drain)
• 28 oz Crushed tomatoes (Canned)
• 2 tsp Italian seasoning (Dried)
• 1 tsp Salt (To taste)
• 1/2 tsp Black pepper (To taste)
• 1/4 cup Nutritional yeast (For a cheesy flavor)

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.

2. 2

   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

3. 3

   Add the minced garlic and chopped bell pepper to the skillet. Cook for an additional 3-4 minutes until the bell pepper softens.

4. 4

   Stir in the chopped zucchini and cook for another 5 minutes, until the zucchini is tender.

5. 5

   Add the crushed tomatoes, Italian seasoning, salt, and black pepper to the skillet. Mix well and let it simmer for about 10 minutes.

6. 6

   Fold in the spinach and cooked rigatoni pasta, stirring to combine everything evenly. Cook for another 2-3 minutes until the spinach wilts.

7. 7

   Remove from heat and sprinkle nutritional yeast over the dish, mixing thoroughly before serving.