Ingredients
• 1 tablespoon olive oil
• 1 medium brown onion, chopped
• 2 garlic cloves, crushed
• 1 celery stalk, chopped
• 1 large zucchini, sliced
• 1 large red capsicum, chopped
• 1 litre salt-reduced chicken stock
• 575g jar napoletana pasta sauce
• 1 cup dried small shell pasta
• 1/2 cup frozen peas
• 80g baby spinach
• Shaved parmesan cheese, to serve
Method
1. Heat oil in a large saucepan over medium-high heat. Add onion, garlic and celery. Cook, stirring, for 3 to 5 minutes or until onion has softened. Add zucchini and capsicum. Cook, stirring occasionally, for 4 to 5 minutes or until vegetables start to soften.
2. Add stock, sauce and 2 cups cold water. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until vegetables are just tender. Add pasta and peas. Simmer, uncovered, for 10 minutes or until pasta is just tender. Stir in spinach. Serve topped with parmesan.
