Pasta with Tomatoes and Squash

This is a wonderful way to use those beautiful, fresh summer tomatoes and squash. I'm a big fan of cherry and grape tomatoes, they are so naturally sweet! This is so simple, it's more a process than a recipe! And everything is better with garlic, isn't it? 

Ingredients:

• 1 box whole wheat rotini or pasta of choice*
• 2 T extra virgin olive oil
• 10 -12 cloves garlic
• 1 yellow squash
• 1 1/2 - 2 C grape or cherry tomatoes
• 1/2 - 1 t Italian seasoning

Preparation:

1. Rough chop the garlic and saute it in extra virgin olive oil over low-medium heat.
2. After a couple of minutes, add the squash (sliced or diced) and the whole cherry or grape tomatoes. (I used red and yellow tomatoes.)
3. Stir to coat everything with olive oil.
4. Sprinkle with Italian seasoning and cover.
5. In the meantime, put your pasta on.
6. While the pasta is cooking, stir the veggies every few minutes, and cook until the tomatoes begin to burst.
7. Remove them from the heat and cover them.
8. Finish cooking the pasta.
9. Pour tomato mixture over pasta, add salt and pepper to taste, add nutritional yeast or vegan parmesan if you'd like.
10. Enjoy!

Notes:

*I did not use the whole box of rotini for this recipe. This amount of tomato/squash/garlic mixture will serve two people, or one REALLY hungry person! I always cook a whole box of pasta at a time and save the leftovers for pasta salad or other dishes.