Sauce pour pâtes printanière

Ingrédients

• 3 to 4 tablespoons olive oil
• 1 med zucchini (trimmed and chopped)
• 1/2 a bunch of asparagus (about 10 stalks, trimmed and cut 1 1/2" lengths)
• 1 cup chopped sweet yellow onion
• 2 tablespoons minced or sliced garlic
• 1 pint of cherry tomatoes
• 1/2 cup gluten free chicken or vegetable stock
• salt and pepper (to taste)

Préparation

1. 1

   Heat 2 tablespoons oil in a skillet over medium-high heat. Sauté zucchini and asparagus until crisp tender. Set vegetables aside on a plate.

2. 2

   Heat another tablespoon oil and cook onions until transparent. Add garlic, tomatoes, stock and season with salt and pepper. Allow to simmer until tomatoes "pop."

3. 3

   Add zucchini and asparagus back to pan and cook for about 2 to 5 minutes until sauce is the thickness you are looking for and veggies are all heated through.

4. 4

   Serve on cooked gluten free pasta.