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Farfalle Pasta with Zucchini, Spinach and Tomatoes
Ingredients
  • 8 ounces farfalle (bowtie) pasta
  • 2 tablespoons olive oil
  • 2 medium zucchini, about 1¼ pounds total, cut into half-moons about ¼" thick
  • 2 cups sliced onions, about ¼" thick
  • 4 cloves garlic, minced (about 1 heaping tablespoon)
  • ½ teaspoon crushed red pepper flakes, or to taste, optional
  • 1 (9-ounce) bag fresh baby spinach
  • ½ cup vegetable stock or broth, I use ½ teaspoon Better Than Bouillon roasted vegetable base mixed with ½ cup of water
  • 1 pint grape tomatoes, halved lengthwise
  • ½ cup grated parmesan cheese
  • salt and pepper, to taste
  • additional grated parmesan cheese, for serving, optional
Steps
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