Serves 4
30 min
Summer Vegetable Pasta
Recipe GLPR3549f871246ce1
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.
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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.
