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Close-up of fusilli pasta tossed in a rich tomato sauce with zucchini, mushrooms, and spinach, perfect for easy dinner recipes.

What I Cook When I Crave Easy Dinner Recipes

One evening, after a long day of juggling work and family, I found myself staring blankly into the fridge, feeling overwhelmed and uninspired. I missed the vibrant dinners of my childhood—those shared moments filled with the aroma of fresh herbs and rich sauces. Determined to recreate that warmth, I scoured my pantry and threw together a simple gluten-free pasta dish with seasonal vegetables and my homemade marinara sauce. As the flavors melded and the familiar scent filled my kitchen, I felt connected to my nonna and our family traditions. That night, I rediscovered the joy of easy cooking, proving that even a quick meal can be infused with love and memorable storytelling.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 people
Course: Main
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces dry pasta gluten-free or regular
  • 8 ounces grape or cherry tomatoes cut in half
  • 2 garlic cloves minced
  • 1/2 yellow onion thinly sliced
  • 1 small zucchini chopped and quartered
  • 3 oz cremini mushrooms sliced
  • 1/2 teaspoon red pepper flakes optional
  • 1/2 teaspoon kosher salt
  • 1 1/4 cup pasta sauce of choice
  • 2 1/2 cups water
  • 3 ounces fresh spinach

Equipment

  • Large pot or pan with deep sides

Method
 

  1. Add the uncooked pasta to a large pot or pan with deep sides. Add the remaining ingredients except for the spinach and mix well. Bring the pot to a boil over high heat.
  2. When boiling, reduce the heat to medium low and cook the pasta for 10 to 14 minutes, until al dente. Stir the mixture every 2 minutes to prevent anything from sticking to the bottom of the pan. Check for doneness based on the minimum cook time on your package instructions.
  3. Turn the heat off and fold the spinach into the pasta. Once the spinach has wilted, divide the pasta into serving bowls and top as you like. Eat this recipe fresh, or store leftovers in the fridge for up to 5 days.

Notes

This recipe works with both gluten-free and gluten-full pasta, so use what works for you. Use shorter pasta shapes like penne, rotini, shells, or macaroni over longer noodles because they cook more evenly with this method. If you use gluten-free pasta, brown rice pasta works best.

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