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1
Wash and chop asparagus, zucchini, yellow squash and tomatoes.
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2
I look for thin asparagus that has a crisp snap when bent.
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3
Chop in to 1/2 inches pieces.
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4
Cut the zucchini and yellow squash in to quarters lengthwise then finely chop in to pieces.
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5
Dice the tomatoes.
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6
Start boiling water - follow directions on the box.
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7
Cook the pasta while working on sauteing the veggies.
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8
Drizzle 1/3rd of the olive oil in to a saute pan.
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9
Let it get warm.
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10
Turn your burner to medium heat.
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11
When the olive oil has warmed, add asparagus and red pepper flakes.
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12
Toss the mixture 2-4 times in the next 5 minutes.
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13
After the asparagus have cooked for 5 minutes, add in zucchini and yellow squash.
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14
Cook and toss for 5 minutes.
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15
Add tomatoes, 1/2 of the salt and 1/2 of the pepper.
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16
Cook for 5-10 minutes or until the tomatoes have cooked throughly.
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17
Drain pasta when it's done cooking and set aside.
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18
Pour veggie mix in to a bowl or place it on low heat and use a new pan.
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19
Add the remaining olive oil to the pan, add the remaining salt and pepper.
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20
(If you like spicy food - add more red pepper flakes at this point).
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21
Let the olive oil get warm.
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22
Turn your burner to medium high.
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23
Once the oil is warm, toss your pasta in to the pan.
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24
Toss often.
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25
You are looking to add a little crisp to the pasta.
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26
Keep a close eye on it to make sure it doesn't burn.
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27
Once the pasta has a crisped up a bit, add veggie mix back in and mix well.
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28
Serve and enjoy.
