ANGEL HAIR PASTA WITH SUMMER SQUASH AND CHERRY TOMATOES

Angel Hair Pasta with Summer Squash and Cherry Tomatoes image

Provided by @MakeItYours

Number Of Ingredients 13

Angel Hair pasta, 16 ounces (approximately 2 1/2 inches diameter of dry pasta)
3 Tablespoon Extra Virgin Olive Oil
1 small onion, diced
1 clove garlic, minced
1 1/2 pounds Yellow summer squash (roughly two to three), sliced in 1/4 inch rounds and halved
1 1/2 pounds Patty Pan squash (about two), sliced in 1/4 inch "rounds" and halved
1 1/2 pounds Zucchini (roughly two to three), sliced in 1/4 inch rounds and halved
1 teaspoon Kosher salt
1/4 teaspoon black pepper, freshly ground
1 pint, assorted cherry tomatoes, roughly sliced in quarters or halves
1 Tablespoon fresh Chives, minced
1 Tablespoon fresh Tarragon, minced
1 Tablespoon fresh Basil, roughly torn (optional, necessary if serving slaw in sweet peppers)

Steps:

Prepare Angel Hair pasta according to directions on packaging.
Heat Extra Virgin Olive Oil in either a large saute pan or work over medium-high heat.
When the olive oil shimmers, add the onion and garlic.
When the onion is almost translucent, about three to four minutes, add the zucchini and yellow squash and saute until almost tender, about five to serve minutes.
Season with salt and pepper.
Stir in cherry tomatoes and cook for an additional two minutes. Just enough time to heat the tomatoes through but not wilt them.
Toss carefully with chives and tarragon, leaving on the heat no more than half a minute.
Serve family style, using a slotted spoon to transfer to top of bowl with angel hair pasta. Toss carefully to distribute summer squash, zucchini, and cherry tomatoes. Top with fresh Basil.