Summer Vegetable Pasta
Summer Vegetable Pasta requires around 30 minutes from start to finish. This recipe serves 4 and costs $2.67 per serving. One portion of this dish contains approximately 29g of protein, 10g of fat, and a total of 606 calories. This recipe is liked by 1090 foodies and cooks. It works well as an affordable main course. Head to the store and pick up tomato, yellow squash, spinach, and a few other things to make it today. It is brought to you by The Little Kitchen. It will be a hit at your The Fourth Of July event. Overall, this recipe earns an amazing spoonacular score of 97%. Summer Vegetable Pasta, Summer Vegetable Pasta, and Summer Vegetable Pasta are very similar to this recipe.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1/2 pound asparagus, trimmed and cut into quarters
1 Land O Lakes® Butter with Olive Oil & Sea Salt Half Stick (4 Tablespoons)
1/2 lemon
grated Parmesan cheese
Italian parsley, chopped
1 pound pasta (your choice)
2 cups packed fresh spinach, rinsed
1 tomato, diced
1/2 cup white wine
2 yellow squash, chopped
Equipment:
frying pan
pot
Cooking instruction summary:
Bring a pot of salted water to a boil. Prep the vegetables. Make the pasta and drain it while cooking the rest.In a stainless steel pan, add Land O Lakes® butter with olive oil & sea salt. Melt on medium heat. Add asparagus and squash and cook for 3 to 4 minutes. Season with pepper. Add spinach and cook for 90 seconds, until partially wilted. Add the white wine, increase heat to medium high and allow to cook for another 2 to 3 minutes. Turn off heat and remove pan from heat. Squeeze the half lemon and mix. Add pasta and mix thoroughly. Season with salt and pepper.Serve on plates topped with chopped tomatoes, Parmesan cheese and parsley.
Step by step:
1. Bring a pot of salted water to a boil. Prep the vegetables. Make the pasta and drain it while cooking the rest.In a stainless steel pan, add Land O Lakes® butter with olive oil & sea salt. Melt on medium heat.
2. Add asparagus and squash and cook for 3 to 4 minutes. Season with pepper.
3. Add spinach and cook for 90 seconds, until partially wilted.
4. Add the white wine, increase heat to medium high and allow to cook for another 2 to 3 minutes. Turn off heat and remove pan from heat. Squeeze the half lemon and mix.
5. Add pasta and mix thoroughly. Season with salt and pepper.
6. Serve on plates topped with chopped tomatoes, Parmesan cheese and parsley.
Nutrition Information:
covered percent of daily need
