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Florida Vegetable Pasta

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

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

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 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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