1 14-ounce box whole wheat spaghetti noodles (or any kind of noodle you like!)
2 tbsp. extra-virgin olive oil
1 heaping tbsp. minced garlic
1 medium sliced red onion
1 medium sliced green pepper
1 medium sliced orange pepper
1 cup sliced mushrooms
1 small sliced zucchini
1 26-ounce jar tomato sauce (I like Prego Heart Smart Onion & Garlic!)
2 large handfuls baby spinach
Salt and pepper, to taste
1 15-ounce can garbanzo beans (chickpeas), if desired
Grated parmesan cheese, if desired
Cook the noodles according to package directions.
While pasta is cooking, heat the olive oil and garlic in a large saucepan over medium heat until fragrant. Add the onion, peppers, mushroom and zucchini, and saute for 5 to 7 minutes, until slightly browned. (This will look like a lot of vegetables, but it will cook down considerably). Add the tomato sauce, and reduce to a simmer. Five minutes before serving, add the spinach and let wilt for several minutes. Season the sauce to taste. If desired, add the can of chickpeas and let warm.
To serve, portion out pasta onto plates and top with the pasta sauce. Garnish with parmesan cheese, if desired. This will make at least 4 to 8 servings (depending on size). Leftovers are even better the next day!