PREHEAT oven to 225 degrees F.
PLACE cherry tomatoes on a baking sheet. Dry tomatoes in the oven for 2 hours.
BRING a large pot of water to a boil. Heat olive oil in a large skillet over medium heat.
COOK pasta according to package directions.
Meanwhile, ADD squash and sear until brown, about 3-4 minutes. Add garlic and saute for an additional 2 minutes.
ADD asparagus to the skillet. Saute for 2 minutes.
REMOVE garlic from the skillet. Add oven-dried tomatoes and season with salt and pepper.
DRAIN pasta and add to the skillet. Mix well.
TOP with cheese before serving.
Note: Instead of oven drying tomatoes, for faster preparation time, tomatoes may be sauted for 1-2 minutes in skillet prior to removing garlic.
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