Instructions:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
- Add the sliced red onion and cook until it starts to soften, about 3-4 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the cherry tomatoes, zucchini, yellow squash, bell pepper, and mushrooms to the skillet. Season with salt, pepper, and red pepper flakes if using.
- Sauté the vegetables for about 5-7 minutes, or until they are tender but still slightly crisp.
- Add the cooked pasta to the skillet with the sautéed vegetables. Toss to combine.
- Add the fresh spinach or arugula and cook for another 2-3 minutes until wilted.
- Stir in the fresh basil and lemon juice. Adjust seasoning with more salt and pepper if needed.
Serve:
- Serve the pasta warm, topped with grated Parmesan cheese if desired.
- Garnish with additional basil and a drizzle of olive oil if you like.
Tips:
- Feel free to substitute or add other fresh vegetables you find at the farmers market, such as asparagus, eggplant, or peas.
- For added protein, you can mix in cooked chicken, shrimp, or chickpeas.
Ingredients:
- 12 oz pasta (your choice, such as penne, fusilli, or spaghetti)
- 2 tbsp olive oil
- 1 small red onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced into half-moons
- 1 yellow squash, sliced into half-moons
- 1 bell pepper (any color), diced
- 1 cup mushrooms, sliced
- 2 cups fresh spinach or arugula
- 1/2 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
- Red pepper flakes (optional, for a bit of heat)
- Juice of 1 lemon
