– 8 oz pasta – 2 tbsp extra virgin olive oil – 1 cup red bell pepper sliced into strips – 1 cup red onion sliced – 1 cup asparagus trimmed and cut into pieces – 1 cup yellow squash cut into half-moons – 1 tbsp minced garlic – 1 cup fresh spinach roughly chopped – 1/4 fresh basil roughly chopped – 3/4 cup freshly grated Parmesan – 2 tbsp dry white wine – 2 tbsp butter – salt & pepper to taste
Cook the Pasta: Boil the pasta in salted water according to the package instructions. Reserve a bit of pasta water and drain the rest. Set aside. Sauté the Vegetables: Heat olive oil in a frying pan over medium heat. Add the red bell pepper, red onion, asparagus, and squash. Season lightly with salt and pepper, and sauté for 5-7 minutes, or until tender. Add Garlic: Stir in the minced garlic and cook for an additional 1 minute.
Combine Ingredients: Add the roughly chopped spinach, fresh basil, cooked pasta, Parmesan cheese, white wine, butter, and a splash of reserved cooking water to the pan. Finish the Dish: Cook, stirring frequently, until the spinach has wilted, and the butter and cheese have melted. Season to Taste: Adjust seasoning with salt and pepper as needed. Serve immediately