Master the perfect garden pasta

This is one of the easiest meals to master, and it is inexpensive if you use fresh ingredients from your garden! This a basic recipe for a quick weeknight meal, feel free to be creative or liberal with your favorite ingredients.

Ingredients:

- Your favorite pasta

- small yellow squash, cut in half length wise and sliced

- Handful of cherry or grape tomatoes cut in half

- 5 spears of asparagus trimmed and cut on the bias

- 4 button sized mushrooms chopped

- 3 cloves of garlic peeled and sliced

- 5 spring onions trimmed and cut of the bias

- 1 shallot minced

- 2 tbsp olive oil

- 1 tbsp butter

- 1/2 cup vegetable stock/chicken stock/or white wine

- Pinch of cayenne, rosemary, basil, thyme

Instructions:

1. Boil water with salt for the pasta

2. While the water is set to boil heat oil in a sauce pan over medium-low heat with garlic, shallot, and herbs. saute until softened

3. Add in asparagus spears, squash, and mushrooms and stir occasionally until tender

4. Add tomatoes to soften

5. De-glaze with liquid to desired thickness.

6. Add cooked al dente pasta to sauce until coated

7. Serve with grated hard cheese or fresh cheese.

8. Garnish with spring onion

This dish goes well with protein, add grilled fish, chicken or shrimp for a twist.

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