Pasta Primavera

By: Chef John Hall with Post Office Pies

• 1 pint cooked angel hair pasta

• ¼ cup small diced yellow squash

• ¼ cup small dice zucchini

• 4 cherry tomatoes, quartered

• 2 tbsp capers, drained and rinsed

• 1 tbsp fresh chopped Italian parsley

• 2 cloves minced garlic

• 1 tbsp canola oil

• 1 tbsp EVOO

• 1/8 cup shredded pecorino romano

• Kosher salt and fresh cracked pepper to taste

1. In a sautee pan, cook garlic in canola oil over medium-high heat until golden brown

2. Add squash and zucchini, cook until squash softens but still has slight crunch

3. Add tomatoes, capers , pasta, and parsley. Toss in sautee pan until hot throughout pasta

4. Season with salt and pepper

5. Pour pasta dish into bowl, drizzle with EVOO, and garnish with pecorino romano