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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Start boiling water - follow directions on the box. Cook the pasta while working on sauteing the veggies. | 3. Drizzle 1/3rd of the olive oil in to a saute pan. Let it get warm. Turn your burner to medium heat. | 4. When the olive oil has warmed, add asparagus and red pepper flakes. Toss the mixture 2-4 times in the next 5 minutes. | 5. After the asparagus have cooked for 5 minutes, add in zucchini and yellow squash. Cook and toss for 5 minutes. | 6. 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. | 7. Drain pasta when it's done cooking and set aside. | 8. 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. | 9. 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. | 10. Once the pasta has a crisped up a bit, add veggie mix back in and mix well. | 11. Serve and enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
asparagus	1			90.7186	17.5994	9.979	0.5443
zucchini	1/3			0.77	0.114	0.0994	0.0147
yellow squash	1/3	lb		252.1667	0.0	56.1	1.4167
tomato	3/4			30.1574	6.5174	1.4744	0.3351
pasta shell	10	ounces		252.1667	0.0	56.1	1.4167
olive oil	1/4	cup		477.36	0.0	0.0	54.0
red pepper flake	1	teaspoon	crushed	252.1667	0.0	56.1	1.4167
sea salt	1	teaspoon		252.1667	0.0	56.1	1.4167
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.