Summer Pasta Primavera

Servings: 6

Total time: 25 Minutes

INGREDIENTS

2 tablespoons cup extra-virgin olive oil
2 medium zucchinis, sliced into rounds
2 medium yellow squash, sliced into rounds
1 pint cherry tomatoes, halved
1 teaspoon Diamond Crystal Salt Co.^™ Kosher Salt, plus more for garnish
½ teaspoon ground black pepper
4 cloves garlic, thinly sliced
1 lb fusilli pasta, cooked and drained
1 cup mozzarella pearls
1 lemon, juiced
Fresh basil, for garnish

DIRECTIONS

Bring large pot of salted water to boil over high heat. Add pasta and cook according to package directions until al dente, about 8-10 minutes. Drain and set aside.
Heat oil in large skillet over medium heat. Add zucchini, squash, tomatoes, kosher salt and pepper, and saute until squash is tender and tomatoes begin to soften, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Remove from heat and add pasta, mozzarella and lemon juice, and toss to combine. Garnish with basil and serve.