1large zucchinisliced into rounds or half-moon shapes
1cupasparagus stalksabout ½ bunch or ¼ lb, quartered width-wise
½teaspoonsea salt + more to taste
½teaspoonfreshly ground black pepper
1bunch fresh basilabout 1 cups, chopped
Extra virgin olive oil
Instructions
In a skillet, warm the oil over medium heat.
Add the minced garlic, and sauté until it turns slightly golden. Be careful not to burn it.
Add the tomatoes and stir. Cook on medium-low heat until tomatoes are soft (about 5 minutes). If you would like to sauté the other veggies (onion, zucchini, asparagus), add them now, and continue to cook for another 8-10 minutes until veggies are tender but not overcooked. The asparagus should look bright green, and still retain some of its crunch.
Alternatively, you can grill the vegetables on an indoor stovetop or outdoor grill. Grill on each side until veggies are tender and the asparagus still retains some of its crunch.
To make the pasta: boil 4 quarts of salted water, add pasta and boil for 6-7 minutes for al dente pasta (I add 1-2 more minutes because I like a softer pasta). Drain well, then toss immediately with a drizzle of extra virgin olive oil in the colander.
Toss the cooked pasta in the skillet with the tomatoes and vegetables. Season with salt and pepper.
Stir in half of the chopped basil, then serve garnished with a little more basil and olive oil on top.