6 tablespoons Grassland butter
1lb tri-colored pasta – we get ours from Sprouts! link:
½ cup grated parmesan
6 cloves garlic, finely chopped
1 yellow squash, chopped
3 cups cherry tomatoes, halved
3 bell peppers, sliced
3 cups broccoli, chopped
3 cups asparagus, chopped
Salt and pepper to taste
Cook rotini according to package instructions.
Heat the butter together in a large skillet over medium low heat. Add the garlic and saute until soft, 3-5 minutes. Add vegetables to skillet, salt, and pepper, and combine. Let simmer until vegetables are cooked down.
Add cooked rotini to skillet and mix until pasta is generously coated in garlic butter sauce, as well as veggies.
Serve hot, and enjoy!
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