Fresh and flavorful! This is a quick, fast paced recipe so have all of the vegetables prepared and ready before you begin. 

• 10 ounces pasta your choice
• ½ onion, minced
• 1 clove garlic, minced
• 1 tablespoon oil or ¼ cup vegetable broth 
• 1 cup mushrooms, quartered
• 1 basket cherry tomatoes, halved
• 1 red bell pepper, julienned
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 jalapeño, seeded, finely diced
• Salt and pepper, to taste
• ½ teaspoon red pepper flakes

Begin making sauce right before you start pasta cooking. Bring salted water to boil in 6 quart pot. Add pasta to boiling water and cook al dente, according to package instructions. Reserve 1 cup of pasta water. Drain pasta. While pasta is cooking, heat a large nonstick pan over medium-high heat. Sauté onion and garlic in oil or vegetable stock until onions and garlic are tender. Add mushrooms to onions and cook for 3 minutes, until juices begin to run. Add tomatoes, red bell pepper, zucchini, yellow squash, jalapeño and cook for 2-3 minutes to warm all thoroughly. Do not overcook vegetables; remove from heat when they are tender crisp. Add salt and red pepper flakes to taste. Toss pasta with vegetables. Use pasta water, one tablespoon at a time, to thin sauce if too thick. Serve.  

Hint:

 Al dente means tender but chewy!

Variation:

For a creamier sauce, stir about ½ cup of Cashew Cream (page 252) in right before you add the pasta to the sauce, then salt and pepper to taste.