This fresh spring recipe is filled with healthy veggies. It pairs well with chicken or fish, and the leftovers taste great chilled the next day for lunch.
Recipe and Photograph by Sarah McCullen
1 (8-ounce) box rotini or penne pasta
3 tablespoons olive oil
2 heads broccoli, with florets cut into bite-sized pieces
1 yellow squash, diced into ½-inch pieces
1 cup cherry tomatoes, halved
2 teaspoons garlic powder
1 purple onion
3 handfuls spinach
Zest and juice of 1-2 lemons
¾ cup shredded Parmesan cheese
½ cup chopped parsley
Salt and pepper, to taste
In a large pot, cook pasta according to package directions, drain, and set aside. Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over medium to low heat, and saute broccoli, stirring occasionally, for about 8 minutes. Once bright green and tender, put broccoli in a large mixing bowl and set aside. To the skillet, add squash, tomatoes and another tablespoon of olive oil. Saute for about 6 minutes over medium heat. Remove the squash and tomatoes to the mixing bowl with the broccoli; then, to the skillet, add garlic powder, sliced onion and another tablespoon of olive oil. Turn heat to low, and allow the onions to caramelize for about 8 minutes, being careful not to burn. Once caramelized, add the onions to the rest of the veggies.
Add the cooked pasta to the veggies. Stir in the spinach. Add the lemon zest and juice, Parmesan cheese, parsley, salt and pepper. Toss; then let sit for about 10 minutes to cool. Serve with chicken or fish, or as a single meal by itself.