Summer Vegetable Pasta

Name: Summer Vegetable Pasta
Total time: 30 min
Yield: 4
Ingredients: 1 pound pasta; salt for pasta water; 1/2 pound asparagus, trimmed and cut into quarters; 2 yellow squash, chopped; 4 tablespoons butter with olive oil and sea salt; black pepper to taste; 2 cups packed fresh spinach, rinsed; 1/2 cup white wine; 1/2 lemon; 1 tomato, diced; grated Parmesan cheese; 2 tablespoons fresh Italian parsley, chopped

Recipe GLPR3549f871246ce1

Main Course

30 min

166 cal

Servings: 4

Stovetop

A fresh and vibrant pasta dish loaded with seasonal vegetables, cooked in a light butter and white wine sauce. Tender asparagus, yellow squash, and spinach are tossed with perfectly cooked pasta and finished with a squeeze of bright lemon juice. Topped with fresh tomatoes, Parmesan cheese, and aromatic parsley for a simple yet elegant meal.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

1 pound pasta

salt for pasta water

1/2 pound asparagus, trimmed and cut into quarters

2 yellow squash, chopped

4 tablespoons butter with olive oil and sea salt

black pepper to taste

2 cups packed fresh spinach, rinsed

1/2 cup white wine

1/2 lemon

1 tomato, diced

grated Parmesan cheese

2 tablespoons fresh Italian parsley, chopped

Directions

Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
While the pasta cooks, prepare all vegetables: trim and quarter the asparagus, chop the yellow squash, rinse the spinach, dice the tomato, and chop the parsley.
Heat the butter with olive oil in a large stainless steel skillet over medium heat until melted and foamy.
Add the asparagus and yellow squash to the skillet. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables begin to soften. Season with black pepper to taste.
Add the fresh spinach to the skillet and cook for 90 seconds, stirring gently, until the spinach is partially wilted.
Pour the white wine into the skillet and increase the heat to medium-high. Cook for 2 to 3 minutes, allowing the wine to reduce slightly. Remove the pan from heat.
Squeeze the juice from the lemon half directly into the pan and stir well to combine all ingredients.
Add the drained pasta to the vegetable mixture and toss thoroughly to coat. If needed, add a splash of reserved pasta water to create a light sauce. Season with salt and pepper to taste.
Divide the pasta among serving bowls or plates. Top each serving with diced tomato, a generous sprinkle of grated Parmesan cheese, and chopped fresh parsley. Serve immediately.

Comments

Grocery List Plus Editorial Staff4

All ingredients are available at any major Charlotte chain—asparagus, yellow squash, spinach, and tomato are stocked year-round at Harris Teeter, Food Lion, Publix, and Walmart, so no special trips needed. The cost per serving runs around $3–$4 depending on whether you buy bulk pasta and regular parmesan rather than specialty versions, making it budget-friendly for a weeknight. The stated 30 minutes is honest if you use pre-washed spinach and don't trim asparagus heavily, though 35–40 minutes is more realistic if you're starting from scratch. It's a solid family dish with minimal fuss—boil pasta, sauté vegetables in butter and white wine, combine, finish with lemon and parsley—and it doesn't demand constant attention, though the short cooking window means timing matters. The recipe reheats adequately if you store it without overdressing, though fresh pasta dishes lose some brightness the next day.