Mushroom and Tomato One-Pot Pasta

Heat one tablespoon of olive oil in a large pot, then add the crushed garlic and sauté until fragrant. Stir in the finely chopped red onion and tomato paste.

Add the diced zucchini and tomatoes, sliced mushrooms, and baby spinach to the pot. Mix thoroughly, then pour in the dry pasta and add approximately 700 ml of water. Season with salt and pepper to taste. Cook covered over medium heat for 10-15 minutes, stirring occasionally, until the pasta is tender and most of the water has evaporated, forming a thick sauce.

Finally, drizzle with the remaining one tablespoon of olive oil and serve fresh.