Light and fresh, this summer recipe is sure to help you beat the heat!
1 Tablespoon Olive Oil, or other neutral-flavored vegetable oil
2 Medium Zucchini, Summer Squash, or a mix; sliced in 1/4 inch circles
1 Medium Onion, diced
1 Bell Pepper, diced
2 Garlic Cloves, roughly chopped
2 Cups tri-color rotini
Crushed Red Pepper, to taste
1 Spring basil, chopped
Salt and Black Pepper, to taste
2 Ounces soft goat cheese
Boil the pasta according to package directions.
While pasta is boiling, sautee summer squash, onion, and garlic for about 5 minutes on medium high heat. Add bell pepper and sautee until summer squash is just starting to get tender and bell pepper still has a bit of crunch. Turn heat to low.
Rinse pasta under cold water and drain thoroughly. Add to skillet with veggies and toss together. Add crushed red pepper, salt and pepper, and goat cheese. Stir until goat cheese has melted and has coated pasta. Add basil just before serving.