8ozstrozzapreti, or pasta of your choice **Reserve 1/3 cup of the cooking water
2tbspolive oil
4ozbutton mushrooms, quartered
¼yellow onion, diced
¼red bell pepper, diced
½zucchini, diced
½yellow squash, diced
A handful of grape tomatoes
5asparagus spears, woody ends removed, cut into thirds
¼-½tspcrushed red pepper flakes, to taste
2tbspbutter
2cloves of garlic
¼cupdry white wine
1cupbaby spinach
Sea salt and freshly cracked pepper, to taste
Freshly grated parmesan, for serving
Instructions
Cook the pasta in a large pot of well-salted water, per package instructions. Drain, reserving 1/3 cup of pasta cooking water.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the mushrooms, onion, and bell pepper then cook, stirring often, for 3 minutes.
Add the zucchini, yellow squash, tomatoes, and asparagus along with the crushed red pepper flakes, and cook, stirring frequently for 5 minutes. Pour the veggies into a bowl and set them aside for a few minutes.
Add the butter to the hot skillet, and once melted add the garlic and wine then cook, stirring often, for 1 minute.
Add the drained pasta, the baby spinach, and the sauteed veggies to the large skillet. Add a few tablespoons of reserved cooking water then toss until well coated and reduce heat to medium and cook, stirring occasionally, for 2 minutes. Add a little more reserved cooking water, if needed. Season with sea salt and freshly cracked pepper, to taste.
Serve immediately with lots of freshly grated parmesan on the side. Enjoy!