Farmers Market Trinity Pasta

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb asparagus
• 1/3 lb zucchini
• 1/3 lb yellow squash
• 3/4 lb tomato
• 10 ounces pasta shells
• 1/4 cup olive oil
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

Recipe

• 1 wash and chop asparagus, zucchini, yellow squash and tomatoes. i look for thin asparagus that has a crisp snap when bent. chop in to 1/2 inches pieces. cut the zucchini and yellow squash in to quarters lengthwise then finely chop in to pieces. dice the tomatoes.
• 2 start boiling water - follow directions on the box. cook the pasta while working on sauteing the veggies.
• 3 drizzle 1/3rd of the olive oil in to a saute pan. let it get warm. turn your burner to medium heat.
• 4 when the olive oil has warmed, add asparagus and red pepper flakes. toss the mixture 2-4 times in the next 5 minutes.
• 5 after the asparagus have cooked for 5 minutes, add in zucchini and yellow squash. cook and toss for 5 minutes.
• 6 add tomatoes, 1/2 of the salt and 1/2 of the pepper. cook for 5-10 minutes or until the tomatoes have cooked throughly.
• 7 drain pasta when it's done cooking and set aside.
• 8 pour veggie mix in to a bowl or place it on low heat and use a new pan. add the remaining olive oil to the pan, add the remaining salt and pepper. (if you like spicy food - add more red pepper flakes at this point). let the olive oil get warm. turn your burner to medium high.
• 9 once the oil is warm, toss your pasta in to the pan. toss often. you are looking to add a little crisp to the pasta. keep a close eye on it to make sure it doesn't burn.
• 10 once the pasta has a crisped up a bit, add veggie mix back in and mix well.
• 11 serve and enjoy.