Pepperoni and Vegetable Pasta

This Pepperoni and Vegetable Pasta combines the classic flavors of Italian cuisine with a modern twist. Featuring al dente pasta, spicy pepperoni, and a medley of colorful vegetables, this dish is both satisfying and nutritious. The addition of fresh herbs and a hint of garlic elevates the flavor profile, making it a perfect weeknight dinner that balances tradition with creativity.

Ingredients:

• 8 oz pasta (penne or rotini)
• 4 oz pepperoni, sliced
• 1 cup bell peppers (red, yellow, and green), diced
• 1 cup zucchini, diced
• 1 cup spinach, fresh
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Parmesan cheese, grated (for serving)
• Fresh basil leaves (for garnish)

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. Add the sliced pepperoni to the skillet and cook until slightly crispy, about 2-3 minutes.
4. Stir in the diced bell peppers and zucchini. Sauté for about 5 minutes until the vegetables start to soften.
5. Add the fresh spinach and Italian seasoning, cooking until the spinach wilts, about 2 minutes.
6. Combine the cooked pasta with the pepperoni and vegetable mixture. Toss well to combine, adding red pepper flakes, salt, and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese and fresh basil leaves.