Florida Vegetable Pasta
Ingredients
- 4 large Florida tomatoes, diced small
- 1 Florida zucchini, diced small
- 2 Florida yellow squash, diced small
- 1 dozen Florida mushrooms, washed and sliced
- 6 ounces fresh Florida spinach
- 12 ounces whole-wheat penne pasta (or your favorite)
- 1 cup heavy cream (Vegan: full fat coconut milk – refrigerate 1hr)
- 5 garlic cloves, chopped fine
- 2 tablespoons fresh herbs (rosemary, thyme, basil, oregano, or your favorite), chopped
- 1 lemon, juiced
- Olive oil for cooking
- Sea salt and fresh ground pepper, to taste
- Parmesan cheese to garnish (Vegan: nutritional yeast)
Preparation
Bring a medium stockpot of salted water to a boil and cook pasta to desired tenderness. Drain pasta let it cool completely. Preheat a large sauté pan over medium-high heat. Add 1 tablespoon olive oil to preheated sauté pan. Add diced zucchini, squash, mushrooms and garlic to the preheated pan and cook for 2 minutes. Add the diced tomato, lemon juice and add cream or vegan substitute. Bring ingredients to a boil; add spinach and cooked pasta. Stir ingredients and continue to cook for another 2 to 3 minutes. Taste and adjust seasoning with salt and pepper. Stir in the chopped herbs. Serve hot, garnished with Parmesan cheese or vegan substitute. Serve with herbed garlic bread.
