Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced into rounds
  • 1 medium zucchini, diced
  • 1 medium red bell pepper, chopped
  • 12 oz whole grain penne
  • 3 cups low-sodium vegetable broth
  • 1 can (15 oz) crushed tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tbsp plain Greek yogurt
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat olive oil over medium heat in a Dutch oven or deep skillet. Add the onion, carrots, and bell pepper; sauté for 5-7 minutes until onions are translucent and carrots have softened.
  2. Stir in the garlic and zucchini, cooking for another 2 minutes until the garlic is fragrant.
  3. Stir in the crushed tomatoes, vegetable broth, oregano, basil, salt, and pepper. Bring the mixture to a gentle boil.
  4. Stir in the dry pasta, ensuring noodles are mostly submerged. Reduce heat to low, cover with a lid, and simmer for 10-12 minutes, stirring occasionally to prevent sticking.
  5. Remove the pot from heat. Fold in the fresh baby spinach until wilted, then stir in the Greek yogurt and lemon juice.
  6. Sprinkle with Parmesan cheese and stir until melted and integrated.