Ingredients
12 oz. linguine, dry
olive oil (top quality EVOO)
1 clove of garlic minced
8 stalks of asparagus, finely sliced
i cup of baby yellow summer squash (halved); if unable to find, use another yellow squash cut into 3/4" cubes
1 cup sugar snap peas
1 cup sweet cherry tomatoes, halved
clili flakes
salt and pepper to taste
Preparation
Bring a large pot of salted water to boil. Add linguine and mix until all is immersed. Reduce heat to simmer and set timer to package directions (usually 11 mins.)
In a large saucepan, or a wok, heat a few tablespoons of evoo to which clove of garlic has been added. Warm over low heat taking care that garlic doesn’t burn. Add the asparagus and baby summer squash and simmer covered for 4-5 minutes until vegetables become al dente. If vegetables appear dry, you can either add more oil (or be health conscious) and add a few tablespoons of water. When vegetables are al dente, add sugar snap peas, cherry tomatoes, salt and pepper and a sprinkling of chili flakes to taste. Mis thoroughly and heat through over low heat until pasta is ready (about 3 or 4 minutes) and vegetables are cooked through.
Drain pasta into heated bowl. Moisten with a circle or two of EVOO, and top with cooked vegetables.
