Sandy'S Spicy Ears

• 2 chicken bouillon cubes
• 1 lb. box Orechiette (little ears; DeCecco makes them and found in most supermarkets)
• 3 to 4 large yellow summer squash, chopped into bite-size pieces
• 1 1/2 c. frozen peas (defrost a little bit)
• 2 Tbsp. olive oil
• several mint leaves, chopped (for sauteing) and some whole (for garnish)
• fresh parsley or dried (if you must)
• fresh basil or dried (if you must)
• garlic powder
• salt and black pepper to taste
• fresh Jersey tomatoes, chopped and chilled

1. Boil water and cook Orechiette and bouillon cubes.
2. Meanwhile, put olive oil in saut pan with the chopped squash, peas and mint leaves.
3. Cook on medium heat.
4. While cooking, sprinkle on spices at will.

chicken bouillon cubes, orechiette, yellow summer, frozen peas, olive oil, mint, parsley, fresh basil, garlic, salt, fresh jersey tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=131265 (may not work)