Linguine with Peppers, Spinach and Parmesan

There comes  a time each summer when the prospect of turning the oven on doesn't seem too wise, unless you want to melt. That season is fast approaching, so I thought it was high time to bust out some quick stove-top recipes that don't heat up the house too much and don't take too much precious time away from the gorgeous weather whilst you toil away in the hot kitchen.

Linguine with Peppers, Spinach and Parmesan

- box Linguine noodles, cooked per package directions and drained.

-2 cups whole leaf spinach

- 1medium bell pepper ( I prefer yellow for this recipe for the color contrast)

- 1 medium yellow onion

-  2 T. minced garlic

-2 T. olive oil

-1 T. lemon zest

-1/4 cup parmesan cheese

-salt and fresh ground pepper

Directions: In medium saute pan, combine olive oil, pepper, onions and garlic and saute 7-8 minutes or until cooked over medium-low heat. Turn off heat and toss in spinach, salt and pepper and lemon zest  until spinach is just wilted. Add noodles and parmesan then toss to combine.

I like to saute the vegetables in a large enough pan to fit the noodles for the final toss.

I love the earthy lemon yellow and dark green colors together in this dish. I've made it for Christmas using red peppers before too, pretty clever, eh?

This quick delicious pasta salad makes a great side dish for chicken or fish, or as a main course with a chunk of  fresh bread and glass of white wine. It's a good recipe to have in the collection for a last minute super fast salad that looks lovely and impressive.