Balsamic Veggie Pasta

Ingredients:

4 tablespoons olive oil, divided

2 cloves garlic, minced

1 small zucchini, chopped

1 small yellow squash, chopped

2 tomatoes, chopped

1/2 cup green onions, chopped

Salt and pepper to taste

2 tablespoons balsamic vinegar

1 teaspoon dried basil

8 ounces whole wheat pasta

1 tablespoon Parmesan, grated

Yield:

4, 2-cup servings

Directions:

In large skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook one minute, until fragrant. Add chopped zucchini, squash, tomatoes, and green onions, and cook until tender. Add salt and pepper to taste. In a large bowl, whisk together 3 tablespoons olive oil, balsamic vinegar, and dried basil. Stir in zucchini, squash, tomatoes, and green onions. Let sit for 5 to 10 minutes. In a large pot, cook pasta in salted water about 7 minutes, until al dente. Drain. Toss pasta with vegetable mixture until incorporated. Sprinkle with Parmesan cheese. Serve warm.