Summer Squash Pasta - WEMP Free (or not)

This is a recipe that my brother whipped together way back when we were in high school...and I still make it all the time! It's so yummy and uses lots of fresh veggies, so it's very healthy too!

Summer Squash Pasta - WEMP Free (or not)

Ingredients:
1 lb whole wheat OR corn/rice/potato angel hair pasta
2 small yellow squash, cut into 1 inch pieces
2 small zucchini, cut into 1 inch pieces
1 small bell pepper (red/yellow/orange will be best flavor for this!), cut into 1 inch pieces
1/2 small onion, optional
1/3 cup olive oil
1 1/2 tsp minced garlic
1 cup white cooking wine
1 tsp fresh basil
1/4 tsp crushed red pepper, optional
parmesan cheese, optional (of course, not for WEMP-free!)
salt and pepper to taste

Directions:
1. Cook pasta, according to directions on package.
2. In large stir fry pan, heat oil until very hot. Add garlic and onion and saute for a minute or two. Add squash, zucchini, and bell pepper. Add white cooking wine, basil, and crushed red pepper, if desired. Turn heat to medium and simmer for about 10-15 minutes until veggies are a bit tender.
3. Drain pasta when finished cooking, and put onto plates. Top with veggies and the oil/wine sauce. Sprinkle with parmesan cheese, if desired, or just sprinkle with salt and pepper to taste.


Here's the WEMP Free version: