Shells & Veggies

This comes from the back of the pasta box, where the official title is "Barilla White Fiber Mini Shells with Zucchini, Asparagus & Marinated Tomatoes."  It's super fast and yummy.  But, it is one of those recipes that uses 3-4 different pans, so you've got a lot of dishes afterwards.  Obviously you can substitute normal shells here for the white fiber ones.

I shop at Aldi, where they have weekly produce sales.  When any of the produce here is on sale I buy it and then usually end up making this for dinner.

SHELLS & VEGGIES (20 minute prep time; 6 servings)
1 box Barilla White Fiber Mini Shells (12 oz box)
4 ripe tomatoes on the vine
4 Tbsp EVOO, divided
4 basil leaves, torn (I've used dried, too.  But it's not as tasty.  I just dump some in.)
Salt and black pepper to taste
1 clove garlic, minced
2 medium zucchini, diced small
1 bunch asparagus, diced small
1/2 cup Parmigiano Reggiano cheese, shredded

1.  Bring a large and a small pot of water to a boil.
2. Blanch, peel, seed and dice the tomatoes; set aside in the small pot. (I had to look up online how to do this, but it's super fast and easy, don't worry.)
3.  Marinate with half the olive oil, basil, salt, and pepper.
4.  In a large skillet, saute garlic with remaining olive oil.
5.  Add zucchini and asparagus, season with salt and pepper and saute for two minutes.
6.  Cook pasta according to package directions; drain and toss with veggie sauce.
7.  Fold in tomatoes and top with the cheese before serving.

**If you cook the pasta while you're cooking the veggies and tomatoes this is done really quickly!