1 package spaghetti
4 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons red pepper flakes
Salt and pepper
1 small zucchini, sliced
1 red bell pepper, sliced
1 teaspoon fresh thyme
2 cups baby spinach
2 tablespoons fresh parsley, torn
¼ cup Parmesan cheese, grated, plus more for serving
Cook the spaghetti according to the instructions on the box until almost al dente. Drain and set aside.
Place a large skillet over a medium-high heat, and add the olive oil, garlic and red pepper flakes. Sauté until fragrant, 1-2 minutes.
Add the zucchini, red bell pepper and fresh thyme, and sauté until the vegetables soften, about 5 minutes.
Add the spinach, and sauté until wilted.
Add the spaghetti to the skillet, and stir until every noodle is coated in the oil mixture. Cook for 1-2 minutes until the pasta is warmed through. Sprinkle the dish with fresh, torn parsley and Parmesan cheese, and serve.