Pasta Primavera

Pasta Primavera

6 ounces fettucine, cooked and drained

2 tablespoons olive oil

1 cup broccoli florets

1 large carrot, peeled and sliced on the diagonal

1 medium yellow squash, sliced (larger slices halved or quartered)

1 small onion, coarsely chopped

1/3 medium red bell pepper, sliced

2 cloves garlic, minced

1/2 cup oven roasted tomatoes, coarsely chopped

1/8 teaspoon red pepper flakes (1/8 to 1/4)

3 ounces feta cheese, crumbled

6 basil leaves, torn (6 to 8)

1/2 cup pasta water (reserve before draining cooked pasta)
salt and pepper, to taste (you won't need much salt as the feta is salty)

Heat a large saute' pan over medium heat; add the oil and allow to heat a few seconds. When the oil shimmers slightly add the carrots and broccoli. Cook, stiring often for about 3 minutes. Add the squash, cooking and stirring for another three minutes. Add the onion to the pan, cooking and stirring as before, for about three more minutes. Add the bell pepper, garlic, tomatoes, salt, pepper and pepper flakes and cook for about three more minutes.

Add the cooked pasta and feta cheese to the pan, tossing to combine. Add the pasta water...a little or all as needed. Toss in the basil, and divide the pasta onto two warmed plates.

Enjoy!

Makes two generous servings.