Rotini & Veggie Skillet

I got this recipe from a Barilla Pasta box.  Luckily, I had most of the veggies on hand.  I made some substitutions:  I skipped the onion and yellow squash and used diced tomatoes instead of the cherry tomatoes.  It was delicious!

Rotini and Veggie Skillet
Prep time: 20 minutes
Servings: 4

1 box Rotini pasta
4 Tbsp Olive oil
1 small Onion, chopped
1 clove Garlic, minced
1 Bell pepper, chopped
1 medium Zucchini, diced
1 medium Yellow squash, diced
1 bunch Asparagus, sliced into bite-size pieces
1 pint Cherry Tomatoes, halved
Salt and Pepper, to taste
4 leaves Basil, torn

1. Bring a large pot of water to a boil.  Cook pasta according to package directions.

2. In a large skillet, heat olive oil and saute onion for 3-4 minutes until translucent.

3. Add garlic to the skillet and cook for 1 minute.

4. Add bell pepper, zucchini, yellow squash and asparagus and saute for 5 minutes.

5. Add tomatoes; season with salt and pepper and saute for 2 more minutes. 

6. Drain pasta and toss with the sauce and basil.