Summer Spaghetti

This post is a little late as we are approaching the end of summer but luckily these ingredients can be found throughout the year. This dish is extremely easy to prepare, is ready in less than 30 minutes, and healthy! I highly recommend using fresh pasta if you can get it(or make it!) If you want to add nutritional value to this recipe use a whole wheat pasta. 

We enjoyed ours with a crusty bread from Wolff's Apple House which is also where all of the veggies came from for this dish.

Summer Spaghetti

1 package fresh pasta (we used Scaramuzza Spaghetti)

2 yellow or green summer squash thinly sliced

2 red peppers chopped

1 large onion chopped

1 bag baby spinach

4 cloves of garlic diced

4 tablespoons olive oil

1/4 cup grated Locatelli or Parmigiano Reggiano

salt and freshly ground black pepper to taste

crushed red pepper flakes optional

1. Heat 2 tablespoons olive oil over medium heat in a large skillet meanwhile bring a large pot of salted water to a boil

2. Add onions, squash, red peppers, garlic, season with salt and pepper and saute until translucent

3. Add spinach and cook until just wilted- remove from heat

4. Cook pasta according to instructions

5. Once cooked and strained pour pasta into a large bowl and toss with 2 tablespoons of olive oil

6. Add vegetables and mix 

7. Top with 1/4 cup grated cheese

Buon Appetito!