12 oz Pasta
3 TBS Olive Oil
1 Med onion, chopped
2 Summer Squashes, julienned
2 cloves garlic, minced
1 cup arugula, chopped
¼ cup fresh Basil, chopped
1/4 cup fresh parsley, chopped
1-2 TBS Balsamic vinegar to taste
Salt & fresh ground pepper to taste
In a large pot, bring water to boil and cook pasta al dente.
In a medium skillet heat 1 TBS olive oil.
Add onion and sauté for 3 minutes.
Add squash and continue to cook for 5 more minutes.
Add garlic and cook another 2 minutes.
Turn off heat and set aside.
When pastes is al dente, drain and place in a large shallow serving bowl.
Toss with remaining 2 TBS of olive oil, balsamic vinegar, sautéed vegetables, arugula and herbs.
Season to taste and served immediately.