One Pot Veggie Smash Penne Pasta

• Pantry Items
• 8 ounces Penne
• 1/3 cup Chopped sun-dried tomatoes, with oil
• 1/4 teaspoon Red pepper flakes
• Freshly ground black pepper, to taste
• Kosher salt, to taste
• 1 teaspoon Olive oil
• Fridge Clean Out
• 1/2 Red or yellow onion, thinly sliced
• 4 Cloves of garlic, thinly sliced
• 1/2 Sliced red bell pepper
• 4 ounces Sliced mushrooms, any kind
• 1/2 Bunch of asparagus, chopped
• 2 cups Fresh baby spinach
• 2 2/3 cups Water
• Freshly grated Parmesan cheese, for serving
• 4 sprigs Fresh basil, julienned

1. Heat olive oil in a heavy, large, straight sided skillet (preferably with a lid). Add the sliced onions, mushrooms, and red pepper and saute for about 8 minutes, while you chop the other ingredients.
2. Combine the penne, sun-dried tomatoes and a spoonful of oil from the jar, garlic, red-pepper flakes, half of the basil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet (the penne should lay flat).
3. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs or a spatula, until pasta is al dente and water has nearly evaporated, about 11 minutes. Add more water if the mixture seems too dry (may be dependent on how much water your veggies sweat out during the process).
4. Add the asparagus in the last 2 minutes of boiling, so the asparagus retains some crunch and doesn't get too squishy.
5. Add baby spinach in the last 1 minute of boiling and mix in.
6. Season to taste with salt and pepper, put your portion in a bowl(s), and garnish with basil. Serve with freshly grated Parmesan. Eat the rest for leftovers, either at room temp or warmed up!

pantry items, penne, tomatoes, red pepper, freshly ground black pepper, kosher salt, olive oil, red, garlic, red bell pepper, mushrooms, baby spinach, water, parmesan cheese, fresh basil

Taken from food52.com/recipes/81080-one-pot-veggie-smash-penne-pasta (may not work)