Who wouldn’t want to greet the summer season with a big bowl of cheesy pasta and vegetables.
![](https://chefsclubkitchen.com/wp-content/uploads/2022/06/shutterstock_1689065998-scaled.jpg)
Cheesy Pasta with Summer Vegetables
Ingredients
- 1 lb dried pasta of choice
- ½ cup olive oil
- ½ white onion, (small dice)
- 1 small zuchinni
- ½ head broccoli, (broken into bite-sized florets)
- ½ head cauliflower, (broken into bite-sized florets)
- ½ cup green peas
- ½ cup sweet corn
- 3 cups uncooked spinach
- 1 clove garlic, (minced)
- 4oz grated Parmesan cheese
- 10 fresh basil leaves, washed, dried, and gently sliced.
Instructions
- Heat onions in olive oil and cook until translucent.
- Add cauliflower and cook for 15-20 minutes, or until the cauliflower is close to being tender.
- Add the broccoli and garlic and cook for an additional 15 minutes, or until broccoli is nearly tender.
- Add the spinach, peas, sweet corn, and uncooked spinach.
- Cook for a few minutes until spinach is wilted.
- Cook pasta is boiling salted water until pasta is cooked and drain.
- Combine pasta with the hot vegetables and add the grated parmesan cheese. Toss to combine.
- Serve hot, garnished with the freshly sliced basil.