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Ingredients
▢1 tablespoon oil
▢1 red bell pepper (chopped)
▢1 small zucchini (halved lengthwise and sliced)
▢1 cup carrot matchsticks
▢1½ teaspoons salt (reduce if using salted broth)
▢2 cloves garlic (minced)
▢1 teaspoon Italian seasoning
▢¼ teaspoon black pepper
▢3 cups low-sodium vegetable broth or chicken
▢1½ cups heavy cream
▢4½ cups penne pasta (about 410 grams or 14.5 ounces) uncooked
▢1 cup small broccoli florets
▢1 cup frozen peas
▢2 cups chopped fresh spinach
▢½ cup freshly grated Parmesan cheese (omit for vegetarian)

Instructions
In a large skillet, heat oil over medium-high heat. Add pepper, zucchini and carrots and sauté until crisp-tender.
Add salt, garlic, Italian seasoning, and pepper, and cook for 1 minute.
Add broth and cream, and bring to a gentle boil. Stir in uncooked pasta and broccoli.
Cover, reduce to medium-low heat and continue cooking and stirring often, until the pasta is al dente (about 8-10 minutes)
Remove from heat and stir in peas, spinach, and Parmesan. Cover and let it sit for 2 minutes until the peas are warmed through and the spinach is wilted.