Description
Delightful Pumpkin Muffins that embody the essence of cozy autumn, perfect for breakfast or a snack.
Ingredients
Scale
- 8 oz pasta (penne, fusilli, or your choice)
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 bell pepper, chopped
- 1 cup spinach or kale
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 tbsp olive oil
- Parmesan cheese for topping (optional)
Instructions
- In a large pot, heat olive oil over medium heat, letting it embrace the warmth of your favorite season.
- Add minced garlic and sauté until fragrant.
- Toss in the halved cherry tomatoes, chopped bell pepper, and vegetable broth, bringing it to a gentle boil.
- Stir in the pasta along with the Italian seasoning, then lower the heat to simmer until the pasta is cooked through and tender (about 10-12 minutes).
- Add the spinach (or kale) and stir until it wilts and becomes vibrant in color.
- Season generously with salt and pepper to taste.
- Serve in bowls, and sprinkle with Parmesan cheese if desired.
Notes
Make ahead and refrigerate the batter for up to 2 days. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 5g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg