2cupsbroccoli cut into florets and stem thinly sliced
2-3cupssummer squashI used green and yellow zucchini, crookneck and Mexican grey squash, sliced into round about 1/4” thick
5ozsmall button mushroomscut into quarters
1/2small onion
2clovesof garlic
1/2teaspoonred pepper flakes
1/2teaspoonkosher salt
freshly ground black pepperto taste
2tablespoonsolive oil
29ozcrushed tomatoes
8-10ouncespastaI used a fusilli shaped corn variety
1tablespoonfresh lemon juice
Freshly shaved or grated Parmesan cheese
Instructions
Cook the pasta according the directions on the package. Drain and set aside. Do not rinse the cooked pasta. In the bottom of a large cold skillet, combine the olive oil, garlic and all of the spices. Set burner to medium high and warm the oil mixture, stirring as needed. When the mixture is fragrant, after about 1 minute, add the onions and saute until tender and slightly browned.
Add the broccoli to the skillet. Saute about 2 minutes and add the mushrooms. Add the squash and saute just until crisp and barely tender. The vegetables should be very bright in color by this point. Add the crushed tomatoes and bring to a low simmer. Simmer just until the sauce is warmed through. Add the lemon juice and stir again. Add the cooked pasta to the skillet and toss well to coat. Sprinkle individual servings with Parmesan just before serving. Enjoy!