Pasta Primavera Recipe

1 1/2 lbs fresh penne pasta (Pasta & Provisions)
Kosher salt
1/4 cup olive oil
1 large zucchini, chopped (our own garden)
1 large squash, chopped (our own garden)
1 medium onion, chopped (Poplar Ridge Farms)
6-8 cloves garlic, minced (Poplar Ridge Farms)
1 pint cherry tomatoes (Lincolnton farmer at Charlotte Regional Farmer's Market)
1/2 cup fresh basil, chiffonade (our own garden)
Fresh Parmigiano-Reggiano grated

Cook fresh pasta according to instructions in salted water (only about 1-2 minutes for fresh pasta). In saute pan, saute zucchini, squash, onion and garlic in olive oil until soft (approximately 8 minutes). Season to taste. Add cherry tomatoes and cook another 8 minutes, or until tomatoes begin to burst. Remove from heat and add basil, stirring to combine. Serve over penne. Top with finely grated Parmesan and garnish with any remaining basil.