One-Pot Pasta

Add the dry pasta (8 oz) to a large pot (or pan with deep sides). Add the grape or cherry tomatoes (8 oz), garlic (2 cloves), onion (0.5 yellow), zucchini (1 small), cremini mushrooms (3 oz), red pepper flakes (0.5 tsp), kosher salt (0.5 tsp), pasta sauce (1.25 cup), and water (2.5 cup). Mix well. Bring the pot to a boil over high heat.

Once boiling, reduce the heat to medium low and cook the [dry pasta] for 10-14 minutes, until al-dente. Stir the mixture every 2 minutes to prevent anything from sticking to the bottom of the pan. Start 14m timer

Turn the heat off and fold the fresh spinach (3 oz) into the [dry pasta]. Once the [fresh spinach] has wilted, divide the [dry pasta] into serving bowls and top as desired. This recipe is best enjoyed fresh, but leftovers will keep in the fridge for up to 5 days.