Veggie Spaghetti

Ingredients

Serving	Ingredient	Notes
1/2 box	Spaghetti	Cooked (reserve a splash of pasta water)
2 tbsp	Olive oil	For sautéing
1	Zucchini	Chopped
1	Yellow squash	Chopped
1 tbsp	Tomato paste
14 oz can	Diced tomatoes
1/2 jar	Roasted red peppers or pimentos	Chopped
2 cups	Spinach
1 1/2 tbsp	Garlic	Minced
1/2 tsp	Dried oregano or Italian seasoning
Dash	Red pepper flakes
Pinch	Salt & pepper

Instructions

1. Heat a large skillet over medium heat and add a drizzle of olive oil. Add the minced garlic, chopped zucchini, and chopped yellow squash. Cook, stirring occasionally, until the squash begins to soften, about 5–8 minutes.
2. Add the dried oregano (or Italian seasoning), red pepper flakes, salt, and pepper; stir to combine and cook briefly.
3. Stir in the tomato paste, then add the chopped roasted red peppers and the can of diced tomatoes. Bring the mixture to a low simmer and cook until the sauce thickens, about 10 minutes.
4. Stir in the spinach and cook 1–2 minutes until wilted.
5. Turn off the heat and add the cooked spaghetti to the skillet. Toss to combine; if the sauce is too thick, add a spoonful or two of the reserved pasta water to loosen it.
6. Taste and adjust seasoning if needed. Serve warm.