Something I recently learned - it is best to use the smaller sized squash and zucchini when you sautee b/c there are few to no seeds. True.
I am going to list the veggies I used tonight - but as always - the possibilities are endless...
*One tip to keep in mind. Vegetables sautee at different rates b/c of their density/structure. So, I sautee my veggies in small groups. Sautee like veggies with like veggies. I did 4 batches - garlic and onion, carrots and asparagus, squash and zucchini, broccoli and bell pepper - that way all your veg is cooked to perfection.
Also, for some reason I always make dinner like I am cooking for an army. This meal would feed 6-8 as a stand alone dinner (no sides). All veg cut into bite sized pieces.
2 yellow squash
1 red bell pepper
1 red onion, diced
2 t minced garlic (the stuff in the jar at the grocery store)
1 bunch asparagus
12 oz pasta
2 T Basil
1 T Oregano
1 t parsley
Slice and dice your veggies. Set your water to boil for the pasta.
Sautee the veggies in EVOO and butter *see note above. Use a 1 to 1 ratio. Each time you sautee veg to your liking, pour them into a big bowl - and start with the next batch.
As soon as your water comes to a boil - cook pasta according to package directions. Start your alfredo sauce while the pasta is cooking.
Add drained pasta to your bowl of sauteed veggies. Pour alfredo sauce over pasta and veggies. Stir to incorporate all ingredients. Salt and pepper to taste.