Summer Garden Pasta

• 1 (16-ounce) package fusilli (short twisted spaghetti)
• 2 tablespoons olive oil
• 3 cups diced yellow squash (about 1 pound)
• 1 cup thinly sliced red onion
• 1 cup diced red bell pepper
• 1 cup thinly sliced carrot
• 2 garlic cloves, minced
• 2 cups diced seeded tomato
• 1/3 cup chopped fresh parsley
• 2 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh or 1 teaspoon dried thyme
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

1. Cook pasta in boiling water 8 minutes. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
2. Heat the oil in a large nonstick skillet over medium heat. Add squash, onion, bell pepper, carrot, and garlic; saute for 8 minutes. Stir in the pasta, reserved cooking liquid, tomato, and remaining ingredients, and cook until thoroughly heated.

olive oil, yellow squash, red onion, red bell pepper, carrot, garlic, tomato, parsley, fresh mint, thyme, salt, black pepper

Taken from www.myrecipes.com/recipe/summer-garden-pasta (may not work)