"Pasta of your choice made with fresh veggies from your garden or the farmers market and parmesan"Serves 4-6 | Prep Time 10 minutes | Cook Time 10 minutes
Why I Love This Recipe
This recipe came about after a trip to the Amish farms in Southern Kentucky filled my larder with wonderful fresh veggies. Our family loves pasta, and this light, veggie filled recipe is a delightful summertime dish.
Ingredients You'll Need
6 tomatoes, seeded and chopped
6 summer squash and/or zucchini, thinly sliced
1 c. baby bella mushrooms, sliced
1 red onion, chopped
1 sweet pepper, chopped
1 bunch baby spinach
3 garlic cloves, minced
16 oz. GF spaghetti, cooked al dente
Freshly ground sea salt to taste
Freshly ground black pepper to taste
Parmesan, freshly shaved to taste
Several fresh basil leaves, stripped
Heat olive oil in skillet until hot, add onions and pepper and cook until translucent. Add squash/zucchini and mushrooms. Season with salt and pepper to taste and cook for about 5 minutes. Add tomatoes and spinach, season with salt and pepper to taste and cook another two minutes. Add garlic and cook a minute. Add pasta of choice and mix all well together. Add fresh basil and parmesan. Serve immediately.
Pairs Well With
Very good with grilled chicken.