Veggie Loaded Spiral Pasta

This recipe is from taste.com.au

It was really easy to make and a great left over for lunch the next day.

Ingredients:

• 500g spiral pasta (I swapped this out for buckwheat pasta)

• 1 brown onion, thinly sliced

• 1 garlic clove, crushed

• 1 red capsicum, seeded, thinly sliced

• 400g Perino tomatoes

• 2 carrots, peeled, halved lengthways, thickly sliced

• 2 zucchini, thinly sliced diagonally

• 1 tsp dried Italian herbs

• 4 cups (1L) vegetable stock

• 120g pkt Coles Australian Baby Spinach

• 1 long red chilli, thinly sliced (optional)

Method:

1. Combine the pasta, onion, garlic, capsicum, tomatoes, carrot, zucchini, dried herbs, stock and 2 cups (500ml) water in a large heavy-based saucepan.

2. Place over medium heat and bring to a simmer. Cook, stirring often, for 20 mins or until the pasta is al dente.

3. Add the spinach and chilli, if using, and stir to combine. Season.