Fresh Herb & Garden Vegetable Pasta
Heat the oil in a large sauté pan. Add the garlic and stir for 30 seconds. Next, add the yellow squash, zucchini, bell peppers, sweet yellow corn and tomatoes to the pan, sautéing for 2-3 minutes. After the vegetables are slightly softened, add the rainbow chard, salt and pepper, and deglaze the sauté pan with white wine. Next, add the butter to the pan, turn off the heat, and stir until emulsified into a creamy consistency. Add the cooked pasta and the mixed herbs, and toss to mix evenly. Transfer the finished pasta to a warm serving dish and top with freshly grated parmesan cheese. Enjoy!