"I love to make this when summer is in full swing and the vegetables are at their very best. You can substitute almost any vegetable when in season and at my house, this dish is almost never the same. —Tre Balchowsky, Sausalito, California..."
INGREDIENTS
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1 tablespoon olive oil
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2 medium zucchini, coarsely chopped
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1 cup fresh baby carrots, halved lengthwise
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1 cup fresh or frozen corn
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1 small red onion, cut into thin wedges
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1 cup cherry tomatoes, halved
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2 garlic cloves, minced
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1 package (4.8 ounces) Pasta Roni angel hair pasta with herbs