so seasonal so fresh (you could and should still make it year round though)
This is vegetarian + vegan (if you use vegetable oil butter) ! You can add some shrimp in with the tomatoes if you'd like a little something extra. Or serve it with a chickpea/ avocado salad for some nice vegetarian protein.
2 servings angel hair pasta (or spaghetti)
2 tablespoons butter or butter alternative
1 1/2 cups grape or cherry tomatoes
2-3 garlic cloves, smashed and minced
1 yellow squash - cut into bite size pieces
1 cup chopped asparagus (1 inch pieces)
1/4 - 1/2 cup white wine
3 green onion stalks - diced (green + white parts)
red pepper flakes (as many as your heart desires!)
In a large pot, bring a generous amount of water to a boil + add sea salt, cook your angel hair for a few minutes - it cooks quickly! Reserve about a cup of pasta water and then drain the rest and set the pasta aside - mix in a tablespoon of butter and cover.
In the pot, melt a tablespoon of butter, add in 1 cup of tomatoes (save the rest), minced garlic + salt + pepper to taste, and let the cherries cook until they burst. Add some red pepper flakes! Once the cherries have burst, add in 1/4 cup white wine and let it cook down. Next add in your asparagus and squash and stir to mix. Let it cook for a few minutes while the squash softens.
Once the squash has softened, add in the pasta, pasta water, another 1/4 cup white wine.
Cut the extra tomatoes in half and toss them in with diced green onion. Mix everything and serve! I like to add extra red pepper flakes.