Vegetable Garden Pasta uses fresh, in-season produce for maximum flavor! This simple vegetarian dish is healthy and adaptable.
For the sauce: Cut your cherry tomatoes in half, or vine ripened tomatoes in quarters. Heat up a skillet to medium, add 3 tbsp olive oil, garlic, and tomatoes. Cover and cook on medium low heat for about 20 minutes, stirring occasionally. Add in pinches of salt along the way.
For the vegetables: Heat up a seperate large skillet on medium high heat. Add remaining olive oil and all veggies. Reduce heat to medium and continue to cook until veggies are cooked and soft, sprinkle with salt.
In a large dish, combine pasta, tomato sauce, and veggies and mix well. Add in fresh basil, crushed red pepper, and any other fresh herbs.