| 1 box | PLUS® Penne |
| 1/4 cup | extra virgin olive oil |
| 1/2 cup | white onion, chopped |
| 2 cloves | garlic, minced |
| 1 pound | asparagus, trimmed, cut into 1 inch diagonal pieces |
| 2 1/2 cups (12 ounces) | cherry tomatoes, cut into halves |
| 2 cups | yellow squash, cut into small chunks |
| to taste | salt |
| to taste | freshly ground black pepper |
| 6 leaves | fresh basil leaves, cut into thin strips |
BRING a large pot of water to a boil.
HEAT oil in a large skillet over medium-high heat. Add onion and garlic. Saute 3 to 4 minutes, stirring occasionally.
ADD asparagus and continue 3 additional minutes.
ADD tomatoes and squash; saute an additional 2-3 minutes, or until tomatoes are softened.
SEASON with salt and black pepper to taste.
COOK PLUS® Penne according to package directions. Drain pasta. Immediately add hot past to the skillet. Mix well.
TRANSFER to a serving bowl or platter; garnish with fresh basil strips and serve.
Lorenzo Boni
Serve with freshly grated Parmigiano cheese if desired.