I got this recipe off of the back of a box of Barilla pasta.  It looked really yummy and it ended up being really yummy and everyone here liked it.  It wasn’t hard to make at all.

1 box Barilla whole grain Penne (I didn’t have any penne so I used the closest thing to it that I had but I don’t know what it’s called, see pic)

2 tablespoons extra virgin olive oil

1 clove garlic

1 small white onion, chopped

1 (about 1 cup) yellow bell pepper, thinly sliced

1 small (about 2 cups) zucchini, diced

1 small (about 2 cups) yellow squash, diced

1 bunch asparagus, cut into 1″ pieces (I can take or leave asparagus, this time I left it)

1 pint (about 2 cups) cherry tomatoes, halved (I used grape because I like the taste better)

salt and pepper

4 fresh basil leaves, torn

Cook pasta according to package directions.  Meanwhile, heat olive oil in large skillet.  Using the side of a knife, gently press and peel the garlic and saute in skillet for 1 minute, until slightly brown.  (I just used my garlic press and pressed it into the skillet.)  Add onion and saute for 5 minutes, until translucent.  Add bell pepper, zucchini, yellow squash and asparagus and saute until heated but not completely cooked.  Add tomatoes, season with salt and pepper and saute for 2 additional minutes.  Drain pasta and toss with veggies and basil.

A note from me – this will work better if you chop everything before you start cooking, I was chopping as I went and things were cooking faster than I could chop so it would have timed out better if I’d chopped then cooked.

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