03/28/2026
🥕🌱RECIPE 🌱🥕
16 oz of pasta
2 Tbsp olive oil
3 Cloves garlic
3 Green onions
1 Yellow summer squash
5-6 Stalks of asparagus
1 Large carrot
1 Cup cherry tomatoes
1 Cup roughly chopped rainbow chard
½ Tsp lemon zest
2 Tbsp lemon juice
Salt and pepper to taste
Instructions:
Cook pasta in boiling water until tender, then drain. While it cooks, prep your veggies: slice green onions, garlic, asparagus, summer squash, and cherry tomatoes; peel carrots into ribbons and roughly chop rainbow chard. Heat olive oil in a large pan over medium heat, then sauté green onions and garlic until fragrant. Add asparagus, squash, and carrots, cooking until just tender. Stir in tomatoes and chard, cooking until wilted. Add the pasta, then finish with lemon juice, zest, salt, and pepper. Mix well and serve.
