(via Roasted Zucchini and Tomatoes - easy low carb side dish for summer!)

The tender pasta, nutty brown butter, and bright garden vegetables in this Brown Butter Garden Veg Pasta Skillet go so well together. It's a simple one-pan dish that's great for a busy weeknight dinner.

Ingredients: 8 oz pasta. 4 tbsp butter. 2 cloves garlic, minced. 1 zucchini, diced. 1 yellow squash, diced. 1 cup cherry tomatoes, halved. 1 cup fresh spinach leaves. Salt and pepper, to taste. Grated Parmesan cheese, for serving.

Instructions: As directed on the package, cook the pasta. Once done, drain it and set it aside. Over medium heat, melt the butter in a large skillet. Let it sit for about 5 minutes, or until it turns brown and smells nutty. Mix in the garlic and cook for one minute, until the garlic smells good. Dice the zucchini and yellow squash and add them to the pan. Saut for 5 to 7 minutes, until the vegetables get a little soft. After you add the spinach leaves and cherry tomatoes, cook for another two to three minutes, until the tomatoes soften and the spinach wilts. Add pepper and salt to taste. When you add the cooked pasta to the pan, mix everything together until it's well mixed. Grate some Parmesan cheese on top and serve hot.

Prep Time: 10 minutes

Cook Time: 20 minutes