Ingredients 

6-8 serving

• 13 ounces pasta (about 4 cups uncooked)

• 1 small onion, chopped 

• 1 small carrot, chopped

• 1 celery stalk, chopped

• 1 vine tomato, chopped

• 6 cloves garlic, minced

• 6 ounces tomato paste

• 1 tablespoon paprika

• ½ teaspoon cumin

• ½ tablespoon garlic powder

• ¼ teaspoon black pepper

• Handful spinach, chopped 

• 1 mini red pepper, chopped 

• Salt to taste

Instructions:

1. Heat a large pan over medium heat. Add oil, then sauté the chopped onion, carrot, and celery until softened and lightly golden.

2. Add the minced garlic and tomato paste. Stir continuously and cook for about 4–5 minutes, until the tomato paste darkens slightly and becomes rich in color.

3. Add the chopped tomato along with the paprika, cumin, garlic powder, black pepper and salt. Stir well to combine.

4. Add the uncooked rotini pasta to the pan. Pour in enough boiling water to fully cover the pasta — you should no longer see the pasta once the water is added.

5. Add the red pepper and spinach.

6. Bring everything to a boil. Once boiling, reduce the heat to low and let it simmer until the pasta is tender and cooked through.
   
   

Let's get cooking!