Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add the sliced chicken sausage and cook until browned, about 5-7 minutes.

Add minced garlic, bell pepper, and zucchini to the skillet. Sauté for another 5 minutes until the vegetables are tender.

Pour in the chicken broth and add Italian seasoning, salt, and black pepper. Bring to a simmer.

Add the cooked pasta and fresh spinach to the skillet. Toss everything together until the spinach wilts and the pasta is coated in the sauce.

Serve hot, garnished with grated parmesan cheese.