Spaghetti with Summer Squash and Spinach

Summer Squash and spinach are among the delicious vegetables whose harvest periods are in June. Use their delicious flavors in this simple and easy recipe perfect for a summer dinner.

  • 8 ounces spaghetti (1/2 box)
  • 1 Tbsp. butter, cubed
  • 1-2 Tbsp. extra virgin olive oil
  • 5 cloves garlic, diced
  • 1 medium onion, diced
  • 1 large summer squash (or 2 med.), chopped
  • 3 cups of spinach
  • 1 tsp. red chili pepper flakes, or to taste
  • 1/3 cup shredded Parmesan
  • 2 Tbsp. toasted pumpkin seeds
  • 1/4 cup parsley, chopped
  • Salt and pepper, to taste

 

Cook pasta in large pot of boiling salted water, until al dente. Reserve 1/4 cup of the pasta water.

In large saute pan, heat butter and 1 Tbsp. olive oil over medium-high. Add onions and garlic, and saute for 2-3 minutes.

Add squash and chili pepper flakes, and season the pan with salt. Saute until onions are browned, and squash is tender.

Stir in reserved pasta water and spinach, and cook until spinach is wilted, about 2 minutes. Add parsley, and adjust salt, to taste.

Add drained and cooked pasta to the pan. Toss with remaining Tbsp. of olive oil if pasta seems dry. Serve immediately, topped with pumpkin seeds and Parm.

Thank you to Grace Dickinson of MindBodyGreen.com for this recipe!