Step 1

Heat 2 Tbsp extra virgin olive oil in a 5 or 6 quart pot over medium heat. Add pancetta and saute 2 minutes.

Step 2

Add onion and saute 3 minutes. Add garlic and saute 30 seconds longer.

Step 3

Pour in vegetable broth, tomatoes, Italian seasoning, red pepper flakes and season with salt and pepper to taste.

Step 4

Increase heat to medium-high and bring mixture to a simmer, stir in pasta.

Step 5

Reduce heat to medium-low. Cover and simmer until pasta is nearly al dente, about 11 minutes, stirring once halfway through.

Step 6

Let rest a few minutes off heat, add another splash of broth if needed.

Step 7

Toss in 1/2 cup parmesan cheese, the spinach and basil.

Step 8

Drizzling servings with remaining 2 Tbsp extra virgin olive oil and sprinkle with remaining 1/2 cup parmesan.