500g spiral pasta
1 brown onion, thinly sliced
1 garlic clove, crushed
1 red capsicum, thinly sliced
400g cherry or perino tomatoes
2 carrots, peeled, halved length ways and thickly sliced
2 zucchini, thinly sliced diagonally
1 tspn dried italian herbs
1L (4cups) vegetable stock
120g baby spinach
- Combine the pasta, onion, garlic, capsicum, tomatoes, carrot, zucchini, dried herbs, stock and 2 cups water (500 ml) in heavy based saucepan.
- Place over medium heat and bring to simmer. Cook stirring often for 20 mins or until the pasta is al dente.
Add spinach, stir to combine. Season and serve