Name: Summer Garden Pasta
Yield: 6 servings (serving size: 2 cups)
Ingredients: 1 (16-ounce) package fusilli (short twisted spaghetti); 2 tablespoons olive oil; 3 cups diced yellow squash (about 1 pound); 1 cup thinly sliced red onion; 1 cup diced red bell pepper; 1 cup thinly sliced carrot; 2 garlic cloves, minced; 2 cups diced seeded tomato; ⅓ cup chopped fresh parsley; 2 tablespoons chopped fresh mint; 1 tablespoon chopped fresh or 1 teaspoon dried thyme; ¾ teaspoon salt; ½ teaspoon black pepper

Heat the oil in a large nonstick skillet over medium heat. Add squash, onion, bell pepper, carrot, and garlic; sauté for 8 minutes. Stir in the pasta, reserved cooking liquid, tomato, and remaining ingredients, and cook until thoroughly heated.

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Summer Garden Pasta

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