It’s light enough to enjoy even when it’s hot outside, and the bold flavors lend a spectacular flavor.



  • ½ lb penne pasta, cooked and drained

  • 3 tablespoons olive oil

  • 8oz cherry tomatoes

  • 8oz cremini mushrooms

  • 1 medium yellow squash, diced

  • 1 ½ cups fresh spinach leaves

  • 4 cloves garlic, minced

  • 1 teaspoon salt

  • ¼ teaspoon pepper

  • ¼ cup grated Parmesan cheese

  • 3 basil leaves, chopped



  1. In a medium saucepan, sauté tomatoes, mushrooms, and yellow squash in the olive oil for seven minutes or until moisture has evaporated.

  2. Add spinach leaves and mix until leaves wilt.

  3. Add garlic and stir for two minutes, until the garlic becomes fragrant.

  4. Add salt and pepper and mix together with prepared pasta.

  5. Top with freshly grated parmesan cheese and basil.

Yields: 3 servings