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farfalle with zucchini, spinach and tomatoes in a pan with a wooden spoon on the side
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Farfalle Pasta With Zucchini, Spinach and Tomatoes

This Farfalle Pasta With Zucchini, Spinach and Tomatoes is a quick, easy, flavorful, and super satisfying meatless meal that's perfect for a light summertime dinner!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4
Estimated Calories: 404
Author: Michelle

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

Instructions

  • Cook the pasta in boiling salted water according to the package directions; drain and set aside.
    While waiting for the pasta water to boil and while the pasta is cooking, move on to the next steps.
  • Heat the olive oil in a large, deep skillet (I use a 12" skillet with high sides) over medium heat. Add the zucchini and onions, season lightly with salt and pepper; sauté, stirring frequently, until still firm but just beginning to soften, about 3 to 4 minutes (they will continue to cook and soften in the next steps).
  • Reduce the heat to medium-low and add the garlic and crushed red pepper flakes (if using). Sauté for 1 minute, stirring frequently (be careful that the garlic doesn't burn; turn down the heat more if needed).
  • Add the spinach; sauté, stirring frequently, until the spinach wilts down (do this in batches if it won't all fit into the pan at the same time).
  • Add the vegetable stock and tomatoes; cook, stirring frequently, for another minute.
  • Turn off the heat and add the cooked pasta and the parmesan cheese; stir until well-combined. Taste and add salt and pepper, if needed.
  • Let it sit for 5 minutes, stirring occasionally, to allow the pasta to soak up any liquid left in the pan.
  • Give it one final stir and serve immediately. Sprinkle with additional parmesan cheese, if desired.

Recipe Notes

  • This dish comes together quickly, so be sure to prep all of your ingredients before you start cooking.
  • This dish is best when served immediately, but leftovers do reheat well (because the pasta will soak up any liquid, you may want to add just a little more stock when reheating to moisten things back up again). Reheat gently over low heat, stirring occasionally, just until heated through.
  • Store leftovers in the refrigerator for 3 to 4 days.
  • Estimated calories shown are for one serving of pasta and vegetables and does not include any additional parmesan cheese topping. 
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