Ingredients
- 4 tbsp extra virgin olive oil
- 3 oz pancetta
- 1 1/4 cups chopped yellow onion
- 1 1/2 tbsp minced fresh garlic
- 2 3/4 cups vegetable broth (optional)
- 1 can (28 oz) diced tomatoes
- 1 1/2 tsp italian seasoning
- 1/4 tsp red pepper flakes (optional)
- salt
- 12 oz penne pasta
- 1 1/2 cups chopped fresh spinach
- 1/4 cup chopped fresh basil
- 1 cup finely shredded parmesan
Steps
- Heat the olive oil in a large pot over medium heat, add the pancetta and onion, and cook for 5 minutes.
- Stir in the garlic, Italian seasoning, and red pepper flakes, and cook for 1 minute.
- Add the broth, diced tomatoes, penne, and a pinch of salt, then bring to a boil.
- Lower the heat and simmer uncovered for 15 minutes, stirring often, until the pasta is tender.
- Stir in the spinach and cook for 2 minutes until wilted.
- Fold in the basil and Parmesan, then cook for 1 minute before serving.
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