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
5 garlic cloves, chopped fine
2 tablespoons fresh herbs (rosemary, thyme, basil, oregano, or your favorite), chopped
1 lemon, juiced
Freshly grated parmesan cheese for garnish
Olive oil for cooking
Sea salt and fresh ground pepper, to taste
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 cream. 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 lots of parmesan cheese. Serve with herbed garlic bread.
Send this recipe to an email address.
Text this recipe to your phone or to a friend. US only.
Get the monthly Fresh From Florida Club newsletter delivered right to your inbox. Each issue features two seasonal recipes that are simple to prepare and use "Fresh From Florida" ingredients.See How it works Sign Up