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This colorful pasta dish combines spaghetti with a plethora of fresh garden vegetables.

Spaghetti with Fresh Vegetables

1 (16-ounce) box Barilla Whole Grain Spaghetti

2 tablespoons extra virgin olive oil

1 clove garlic

1 small white onion, finely chopped

1 (1cup) yellow bell pepper, julienne

1 small (2 cups) zucchini, diced

1 small (2 cups) yellow squash, diced

1 bunch asparagus, cut into 1-inch pieces

1 pint (3 cups) cherry tomatoes, halved

Salt and black pepper, to taste

4 Fresh basil leaves, torn

1. Cook pasta according to package directions.
2. Meanwhile, heat olive oil in a large skillet. Using the side of a knife, gently press and peel the garlic and sauté in skillet for 1 minute, or until slightly brown.
3. Add onion and sauté for 5 minutes, or until translucent.
4. Add bell pepper, zucchini, yellow squash and asparagus and sauté until heated but not completely cooked.
5. Add tomatoes, season with salt and pepper and sauté for 2 additional minutes.
6. Drain pasta, add to skillet and toss with basil before serving.

Serves 4 to 6.

Recipe created by By Chef Lorenzo Boni.

Recipe and photograph provided courtesy of Barilla America.