Spinach and Summer Squash Fusilli

20 minute Spinach and Summer Squash Fusilli
20 minute Spinach and Summer Squash Fusilli, a beautiful combination of Italian flavors in this super healthy and crazy simple dish!

This is literally a 20 minute dinner!

It combines quinoa and brown rice pasta with rich olive oil, a light citrus kick with some lemon juice, garlic, Italian herbs and a bit of parmesan, for an absolutely simple, healthy and delicious family meal. 

Ingredients |

  • 1 pound of fusilli or rotini pasta (I used a gluten free quinoa and brown rice based fusilli from Trader Joe’s)
  • 2 medium summer squash, quartered lengthwise with seeds cut trimmed off
  • 4 cups of baby spinach, raw
  • 1 medium onion, chopped
  • 3 cloves of garlic, minced
  • 2 tablespoons, plus 2 teaspoons of extra virgin olive oil, divided
  • The juice of half a lemon
  • 1 tablespoon of dried basil
  • 1 tablespoon of dried oregano
  • 2 teaspoons of onion powder
  • 1 teaspoon of sea salt
  • 1/4 cup of grated parmesan cheese


Prepare pasta to instructions, drain and set aside.

In a skillet, warm 1 teaspoon of oil and sauté onions, squash and garlic until tender. Set aside. 

In same skillet, warm 1 teaspoon of olive oil and add spinach, toss until spinach cooks down and then set on a plate lined with a paper towel to release moisture. 

Combine vegetables with pasta and add remaining 2 tablespoons of oil, lemon juice, basil, oregano, salt and parmesan. Toss and serve warm. 

Nutrition Info | Makes 8 servings (about 1 1/2 cups each)

270 calories, 6.8g fat, 47g carbs, 3.3g fiber, 7g protein

7 Weight Watchers PointsPlus per serving




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