This is my husband, Eric’s favorite pasta dish.  I love cooking it because it’s fresh, fast and fabulously delicious.

1.  Cook spaghtti al dante and set it aside.

2.  Sauté chicken breast in a sliver of butter and sea salt.  Set it aside.  You may choose to go completely vegetarian or use other types of protein.

3.  Cut Shitake mushrooms and cherry tomatoes in qurters.

4.  Cut white asparagus in one inch length.

5.  Cut yellow summer squash in chunks.

6.  Sautee all vegetables together in a sliver of butter and minced garlic.  Cook only a few minutes so they are still crunchy.  There is nothing worse than overcooked, mushy and soggy vegetables.

7.  Mix all the ingredients in medium heat with sun dried tomatoes, minced fresh Italian parsley, sea salt to taste and extra virgin olive oil for 1-2 minutes.  Garnish with grated parmesan cheese.

Dinner is ready in minutes and that’s the way I like to cook!