Pasta Everything meets Summer!

My all-time favorite dish is pasta-everything. It was one of the first things I learned how to cook and I continue to make it because it’s easy and fun and different every time. Admittedly, I have taken pasta-everything to places pasta should never go—i.e. that time with the banana peppers (sorry about that Jenna!). That said, trial and error have taught me that pasta-everything needs focus; with summer just beginning and vegetables available fresh and shiny at the market it seems appropriate to make a veggie-based pasta dish. So, I call this Pasta-Everything: the Summertime Edition!

Ingredients:
*Yellow Squash
*Zucchini
*Onion
*Garlic
*Red Pepper
*Spinach
*Mild Italian Sausage
*Butter/Oil
*Salt & Pepper (a dash of sugar, too)
*Penne Pasta
*Asiago

To Prepare:
Crumble the mild Italian sausage into a pan over medium heat and let it get a nice brown on it. While that’s cooking, cut the yellow squash, zucchini, onion, and red pepper into bite-sized pieces and mince the garlic. When the sausage is ready let it drain on paper towels and clean the pan for a second use. Get the pan started with one-tablespoon butter and enough oil to cover the bottom. Cook penne pasta until al dente. Throw all the veggies into the pan and let them cook over medium-low heat until fork tender and then add sausage. Remember to season at all stages. After a couple of minutes have gone by add another tablespoon of butter, a little olive oil, and cleaned spinach. When the spinach begins to wilt fold the pasta into the “sauce”, making sure to coat every piece. Serve immediately and with a sprinkling of shaved Asiago!