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4 tbsp olive oil
Prepare penne according to package instructions.
Peel and and coarsely chop onion and carrot. Trim and coarsely chop celery. Remove stem and seeds from green bell pepper and dice.
Heat olive oil in a large nonstick skillet over high heat. Add celery, green bell pepper, onion, carrot, italian seasoning, red pepper flakes, and garlic. Cook 8 minutes, adding 1 to 2 tbsp water to prevent sticking, until onion is translucent and other vegetables are beginning to soften.
Meanwhile, core and coarsely chop roma tomato. Coarsely chop spinach and basil.
Add roma tomato to skillet along with broth and continue to cook 3 minutes longer. Add drained penne, spinach and basil; season well with salt and pepper to taste. Cook 1 to 2 minutes to heat through and to wilt spinach.
Divide among plates and enjoy!