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Ingredients
  • 1 cup dry whole wheat penne pasta
  • 1 red onion
  • diced
  •  
  • 3 red peppers
  • diced
  •  
  • 3 zucchini
  • cut into quarters and diced
  •  
  • 3 summer squash
  • cut into quarters and diced
  •  
  • 4 cups baby spinach leaves
  • roughly chopped
  •  
  • 5 to 8 cloves garlic
  • minced (depending on how garlicky you like it!)
  •  
  • 1 tbsp dried Italian seasoning
  •  
  • 1 tsp dried oregano
  • more to taste
  • ¾ tsp salt
  • more or less to taste
  •  
  • ¼ tsp black pepper
  • more or less to taste
  •  
  • ⅛ tsp crushed red pepper
  •  
  • 8 tbsp grated vegan parmesan cheese
  • 2 tbsp per serving
  •  
  • 1 cup marinara sauce
  • ¼ cup per serving
  •  
  • Equipment
  •  
  • Large Stock Pot
  •  
  • Large Nonstick Skillet
  •  
  • Chopping knife
  •  
  • Cutting Board
Steps
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