Linguini Vegetale

Sometimes the thought of putting together a meal wears me out just thinking about it, so having a few go to dishes that require minimal work and effort is nice to have as a back pocket card to play. The key with this dish is the combination of flavors that make it seem as if it was more work that it was, but in reality all you have to do is chop a few vegetables and wait for water to boil!

To me this is a more traditional Italian dish, and from experience, one to make for large groups with hardly any effort but many compliments! Sometimes I’ll toss in sun-dried tomatoes if I have them, or even capers for a salty punch…but sticking to the basics is always a win, too!

8 ounces of linguini, cooked according to package directions

2 medium yellow squash, sliced into 1/8in slices and halved

1 bunch of asparagus, cut into 1 inch pieces

1 cup cherry tomatoes, quartered

½ cup kalamata olives, halved

¼ cup basil, shredded

5 cloves garlic, minced

2 tablespoons olive oil

¼ tablespoon chili flakes (optional)

Salt and Pepper to taste

Cook pasta according to package directions.

Sautee garlic in 1 tablespoon olive oil until fragrant.

Add asparagus and sauté for 5 minutes.

Add squash, tomatoes, and olives, and sauté for 15 minutes or until asparagus is crunchy yet soft.

Add salt, pepper, and chili flakes, and sauté for another 3 minutes.

Toss pasta with 1 tablespoon olive oil and serve with a scoop of vegetables on top.