Summer Veggie Pasta

Use up all your summer veggies (or the ones going bad in the fridge!) with this easy pasta meal. The best part of this dish is the flexibility, add whatever veggies you like, just don’t skip the lemon juice! Pair with your protein of choice, such as chicken sausage or white beans.

Written by Emily Compton, RDN

Ingredients 

• 8 oz dried pasta (bow ties, rotini or penne recommended) 

• 1 Tbsp oil 

• 1 Tbsp garlic 

• 1 C onion 

• 1 C whole cherry or grape tomatoes 

• ½ yellow squash or zucchini 

• ½ bunch asparagus 

• 1 C corn 

• 2 C spinach (packed cups)

• 1 Tbsp Italian seasoning 

• 1 Tbsp parsley 

• 2 Tbsp lemon juice 

• Salt and pepper to taste

Directions 

1. Make noodles according to package instructions, drain, cover and set aside.

2. Prepare veggies before starting skillet for best results. Mince garlic, finely chop onion, cut squash and zucchini in ¼” coins or half moons, snap asparagus and chop into 2” pieces.  

3. Put oil in a large saute pan and heat on medium heat. Add garlic, onion and tomatoes and cook for about 4-5min. 

4. Add corn, squash and/or zucchini and asparagus to pan and continue to cook for another 3-4 min. 

5. Add spinach to pan a little at a time, stirring frequently, until all spinach is wilted. Turn off heat. 

6. Add all veggies to pasta, and stir together. 

7. Add Italian seasoning, parsley, lemon juice and salt and pepper. Adjust any seasonings to taste.