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Ingredients:

  • 1/2 cup Metropolitan Market Extra Virgin Olive Oil
  • 6 cloves garlic, finely chopped
  • 3 cups zucchini or yellow summer squash, diced
  • 3 cups asparagus sliced in 1 inch pieces, or petite peas
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 cups cherry or grape tomatoes, halved
  • 1 box (16 oz) Metropolitan Market Capellini Pasta, Linguine or Spaghetti
  • 1 cup fresh basil, thinly sliced
  • Grated Parmesan cheese, for topping

Directions:

  1. In a large, deep sauté pan, heat olive oil with garlic over medium heat. Add zucchini, asparagus, salt and pepper.
  2. Cook, stirring often, till crisp-tender, about 5 minutes. Stir in tomatoes and remove from heat. Cook pasta for 4 minutes. When pasta is done, take out 1/2 cup cooking water and reserve. Drain pasta then add to sauce in sauté pan.
  3. Return to medium heat and cook for 2 minutes to blend flavors, stirring in some reserved cooking water as needed. Add basil, taste and adjust seasoning. Serve with cheese.

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