Rotini with Summer Garden Vegetables

No, I'm not giving up medicine for a career as a chef, but one of my New Year's Resolutions was to learn how to cook. So, here I will show you what I've learned. Blake started me off with The Best 30-Minute Recipe cookbook, and at this point I've probably learned about 30-35 new dishes. Earlier this year I started you off with one of my favorite recipes, and now I will close November with another one of my new "go-to" dinners. I like this one because it is one of the few veggie plates that I really enjoy. There's no substitute for sausage, but if you need meat that bad, I'm sure it can be added. Below are my additions to this excellent summer dish (or spring, or fall, or winter)...

Ingredients

• 4 tablespoons extra-virgin olive oil
• 2 zucchini, halved lengthwise and sliced crosswise 1/2 inch thick
• 2 yellow squash, halved lengthwise and sliced crosswise 1/2 inch thick (the recipe calls for carrots, but I like squash better!)
• 1 pint cherry (or grape) tomatoes, halved
• 1 onion, minced
• 3 tablespoons tomato paste
• 3 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1 1/2 cups low-sodium chicken broth
• 1/2 pound rotini
• 1/4 cup minced fresh basil
• Copious amounts of freshly grated parmesan cheese (just to make sure it's not a vegan dish)
• Salt and pepper

First, boil water for pasta, then heat 1 tablespoon of oil in 12-inch skillet over high heat until shimmering. Add zucchini, squash, and 1/4 teaspoon of salt, and cook until browned, about 5 minutes. Stir in tomatoes and heat through, about 1 minute. Transfer mixture to bowl and set aside.

Add rotini and 1 tablespoon of salt to boiling water and cook until al dente.

Add 2 more tablespoons of oil to skillet and return to medium heat. Add onion and 1/4 teaspoon of salt,  cook until softened, about 5-6 minutes. Stir in tomato paste for 30 seconds to coat. Add garlic and red pepper flakes, stirring for an additional 30 seconds. Stir in broth, scraping up any browned bits, and simmer until slightly thickened, about 1 minute. Remove skillet from heat, cover, and set aside.

Toss pasta with vegetables and sauce, adding basil and remaining 1 tablespoon of oil. Season with salt and pepper. Serve hot, add grated parmesan cheese as desired.

A feast for three!