Florida Vegetable Pasta is a positively delicious dish that showcases the fresh, vibrant flavors of Florida’s bountiful produce. Combining a variety of locally-sourced vegetables with perfectly cooked pasta, this meal is a celebration of color, texture, and taste. The freshness of the vegetables, including crisp peppers, juicy tomatoes, and tender zucchini, provides a delightful contrast to the al dente pasta, making every bite a delectable experience. This pasta dish is not only easy to prepare but also a great way to enjoy the healthful abundance of Florida’s gardens. It’s a simple, flavorful, and versatile meal that’s sure to please any palate.
INGREDIENTS
- 4 large Florida tomatoes, diced small
- 1 Florida zucchini, diced small
- 2 Florida yellow squash, diced small
- 1 dozen Florida mushrooms, washed and sliced
- 6 ounces fresh Florida spinach
- 12 ounces whole-wheat penne pasta (or your favorite)
- 1 cup heavy cream
- 5 garlic cloves, chopped fine
- 2 tablespoons fresh herbs (rosemary, thyme, basil, oregano, or your favorite), chopped
- 1 lemon, juiced
- Freshly grated Parmesan cheese for garnish
- Olive oil for cooking
- Sea salt and fresh ground pepper, to taste
PREPARATION
Bring a medium stockpot of salted water to a boil and cook pasta to desired tenderness. Drain pasta let it cool completely. Preheat a large saute pan over medium-high heat. Add 1 tablespoon olive oil to preheated saute pan. Add diced zucchini, squash, mushrooms and garlic to the preheated pan and cook for 2 minutes. Add the diced tomato, lemon juice and cream. Bring ingredients to a boil; add spinach and cooked pasta. Stir ingredients and continue to cook for another 2 to 3 minutes. Taste and adjust seasoning with salt and pepper. Stir in the chopped herbs. Serve hot, garnished with lots of parmesan cheese. Serve with herbed garlic bread.
Source: Fresh from Florida, followfreshfromflorida.com
