Bring a large pot of salted water to a boil. Warm oil in a skillet over low heat. Add garlic and cook 1 minute or until translucent and fragrant. Pour in vinegar, increase heat to medium-high and cook until very little liquid is left. Stir in tomatoes with their juices and green beans. Reduce heat to low, cover and simmer about 10 minutes. While sauce is simmering, add pasta to boiling water and cook according to package directions. Season with some salt, add zucchini and cook 5 minutes. Add spinach and cook until just wilted, about 3 minutes; add more salt; remove from heat and stir in basil. Drain pasta, add to sauce in skillet and mix well. Add more salt to taste.
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