Conchiglie Primavera

• 6 oz. conchiglie or medium pasta shells (2 cups)
• 3 Tbs. olive oil
• 2 cloves garlic, minced (2 tsp.)
• 1 small yellow squash, cut into 3/4-inch pieces (8 oz.)
• 8 oz. asparagus, trimmed and cut into 1-inch pieces (1 1/2 cups)
• 1 Italian frying pepper or 1 small yellow bell pepper, cut into 1-inch pieces (1 cup)
• 4 oz. green beans, halved (1 cup)
• 2 cups cherry tomatoes, halved
• 1 small fennel bulb, grated, plus 1 Tbs. chopped fennel fronds
• 2 Tbs. lemon juice
• 1 Tbs. chopped fresh mint

1. Cook conchiglie according to package directions.
2. Meanwhile, heat oil in large skillet over medium-high heat.
3. Add garlic, and cook 30 seconds.
4. Add squash, asparagus, frying pepper, and green beans; saute 5 minutes, or until crisp-tender.
5. Drain conchiglie, and transfer to large bowl.
6. Add sauteed vegetables, tomatoes, grated fennel, fennel fronds, lemon juice, and mint; toss to combine.
7. Season with salt and pepper, if desired.

conchiglie, olive oil, garlic, yellow squash, italian frying pepper, green beans, cherry tomatoes, fennel bulb, lemon juice, fresh mint

Taken from www.vegetariantimes.com/recipe/conchiglie-primavera/ (may not work)