Veg loaded spiral pasta
500g spiral pasta
1 brown onion, thinly sliced
1 garlic clove, crushed
1 red capsicum, thinly sliced
400g cherry or perino tomatoes
2 carrots, peeled, halved length ways and thickly sliced
2 zucchini, thinly sliced diagonally
1 tspn dried italian herbs
1L (4cups) vegetable stock
120g baby spinach
Combine the pasta, onion, garlic, capsicum, tomatoes, carrot, zucchini, dried herbs, stock and 2 cups water (500 ml) in heavy based saucepan.
Place over medium heat and bring to simmer. Cook stirring often for 20 mins or until the pasta is al dente.
Add spinach, stir to combine. Season and serve