September 21, 2020

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.

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