Healthy Vegetable-Packed Spicy Arrabiata Penne Recipe

Bring a large pot of salted water to a rolling boil over high heat, then add the whole wheat penne and cook according to package directions until just al dente, about 9 to 11 minutes. Drain the pasta, making sure to reserve at least 1/2 cup of the starchy pasta cooking water for the sauce later.

While the pasta cooks, heat the extra virgin olive oil in a large skillet or pan over medium heat. Add the diced zucchini and red bell pepper, sautéing for about 5 minutes until the vegetables start to soften and develop slightly golden edges.

Stir in the sliced garlic and crushed red pepper flakes into the vegetable mixture. Sauté for about 1 minute until the garlic becomes fragrant and turns a very light golden color, being careful not to let it burn.

Pour in the hand-crushed San Marzano tomatoes with their juices, and season with salt and black pepper. Bring the mixture to a gentle simmer and let it cook uncovered for about 10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.

Add the cooked penne directly to the skillet with the spicy tomato and vegetable sauce, tossing well to coat the pasta. If the sauce seems too thick, pour in a splash of the reserved pasta water a tablespoon at a time to loosen it.

Remove the skillet from the heat and stir in the freshly torn basil leaves. Serve immediately in warm bowls, optionally garnished with a light sprinkle of nutritional yeast or grated parmesan.