Ingredients:

  • 1 lb (450g) penne or fusilli pasta
  • 4 qts (3.8L) water
  • 2 tbsp (30g) kosher salt
  • 2 tbsp (30ml) extra-virgin olive oil
  • 4 cloves (20g) garlic, minced
  • 1 medium (150g) zucchini, diced
  • 1 red bell pepper (120g), thinly sliced
  • 1 cup (30g) baby spinach, packed
  • ½ tsp (2g) crushed red pepper flakes
  • 3 tbsp (45g) tomato paste
  • ½ cup (120ml) heavy cream
  • ½ cup (120ml) reserved pasta water
  • ½ cup (50g) grated Parmesan cheese
  • Salt and black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1-2 minutes less than the package directions to ensure it stays firm. Before draining, scoop out 1 cup of the cloudy pasta water and set it aside.
  2. Heat olive oil in a skillet over medium-high heat. Add the diced zucchini and bell peppers, stirring frequently until the edges are mahogany-colored and slightly charred (about 5 minutes). Stir in the minced garlic and red pepper flakes, cooking for 60 seconds until the aroma is pungent.
  3. Stir in the tomato paste, cooking for 2 minutes until it turns a deep brick red. Lower the heat to medium and stir in the heavy cream and ½ cup of the reserved pasta water. Bring to a gentle simmer.
  4. Toss the drained pasta and baby spinach into the skillet. Fold the ingredients together for 1-2 minutes until the spinach has wilted and the sauce has thickened into a velvety glaze that coats every noodle. Remove from heat and stir in the Parmesan cheese.