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.
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