Directions:
- Wash and chop asparagus, zucchini, yellow squash and tomatoes. I look for thin asparagus that has a crisp snap when bent. Chop in to 1/2 inches pieces. Cut the zucchini and yellow squash in to quarters lengthwise then finely chop in to pieces. Dice the tomatoes.
- Start boiling water - follow directions on the box. Cook the pasta while working on sauteing the veggies.
- Drizzle 1/3rd of the olive oil in to a saute pan. Let it get warm. Turn your burner to medium heat.
- When the olive oil has warmed, add asparagus and red pepper flakes. Toss the mixture 2-4 times in the next 5 minutes.
- After the asparagus have cooked for 5 minutes, add in zucchini and yellow squash. Cook and toss for 5 minutes.
- Add tomatoes, 1/2 of the salt and 1/2 of the pepper. Cook for 5-10 minutes or until the tomatoes have cooked throughly.
- Drain pasta when it's done cooking and set aside.
- Pour veggie mix in to a bowl or place it on low heat and use a new pan. Add the remaining olive oil to the pan, add the remaining salt and pepper. (If you like spicy food - add more red pepper flakes at this point). Let the olive oil get warm. Turn your burner to medium high.
- Once the oil is warm, toss your pasta in to the pan. Toss often. You are looking to add a little crisp to the pasta. Keep a close eye on it to make sure it doesn't burn.
- Once the pasta has a crisped up a bit, add veggie mix back in and mix well.
- Serve and enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 273.52 Kcal (1145 kJ) | ||
| Calories from fat | 132.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.71g | 23% | |
|---|---|---|---|
| Cholesterol | 23.51mg | 8% | |
| Sodium | 600.86mg | 25% | |
| Potassium | 701.64mg | 15% | |
| Total Carbs | 29.35g | 10% | |
| Sugars | 6.35g | 25% | |
| Dietary Fiber | 3.58g | 14% | |
| Protein | 8.21g | 16% | |
| Vitamin C | 34.3mg | 57% | |
| Iron | 3.4mg | 19% | |
| Calcium | 52.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 75.76 Kcal (317 kJ) | ||
| Calories from fat | 36.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.07g | 23% | |
|---|---|---|---|
| Cholesterol | 6.51mg | 8% | |
| Sodium | 166.43mg | 25% | |
| Potassium | 194.34mg | 15% | |
| Total Carbs | 8.13g | 10% | |
| Sugars | 1.76g | 25% | |
| Dietary Fiber | 0.99g | 14% | |
| Protein | 2.27g | 16% | |
| Vitamin C | 9.5mg | 57% | |
| Iron | 0.9mg | 19% | |
| Calcium | 14.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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