Pasta Primavera

Ingredients

• 1 16-ounce box of penne pasta
• 3 tablespoons extra virgin olive oil
• 1 14-ounce can of whole peeled tomatoes
• 1 zucchini cut into quarters
• 1 squash cut into quarters
• 1 bunch of asparagus, cut into one-inch pieces (remove the lower portion of the stalks)
• 3/4 cup frozen peas
• 1/2 a large red onion, chopped
• 3 cloves garlic, chopped
• Pecorino Romano cheese
• Fresh basil, torn

Instructions

1. 1

   Coat the bottom of a pan with extra virgin olive oil and heat over medium heat.

2. 2

   Add the onion and a dash of salt.

3. 3

   Sauté until the onions are translucent, then add the garlic.

4. 4

   Sauté for a few more minutes (be mindful not to burn the onions or garlic).

5. 5

   Add the can of tomatoes and use a fork to mash.

6. 6

   Cook for five minutes.

7. 7

   Add the zucchini, squash, and asparagus.

8. 8

   Season with salt, pepper, red pepper flakes, and oregano.

9. 9

   Cook for ten minutes.

10. 10

    Add the peas (if using frozen peas, run them under lukewarm water for a few minutes to soften).

11. 11

    Cook all of the vegetables until tender (a few minutes).

12. 12

    While the vegetables are cooking, boil water, and add salt when it reaches a rolling boil.

13. 13

    Add your pasta and cook according to package directions.

14. 14

    Drain the pasta and add your vegetable mixture and Pecorino Romano cheese.

15. 15

    Reserve some of the pasta water and add to vegetables if needed.

16. 16

    Top with fresh basil.