1 lb pasta of your choice (penne, fusilli, rotini are nice)
1 T extra virgin olive oil
3 cloves garlic, pressed
1 lb asparagus snapped into 1 inch pieces
2 small summer squashes or your choice, thinly sliced
1 carrot cut into matchsticks
1 -2 c sliced mushrooms
1 pint cherry or grape tomatoes, halved
freshly ground Parmesan
Start pasta water while you cook vegetables; save 1/2 cup of water from the pasta pot before you drain it.
Heat olive oil in a skillet over medium heat; add asparagus and garlic and cook about 3 minutes. Add squash and mushrooms and cook till vegetables are tender. Stir in tomatoes and 1/2 c pasta water and remove from heat. Combine with pasta and toss to coat. Serve with Parmesan cheese.