Spicy Summer Pasta

Ingredients

• 1 package (16 oz.) ruffle pasta
• 3 Tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon dried crushed red pepper
• 2 medium yellow squash, thinly sliced
• 2 medium zucchini, thinly sliced
• 2 cups grape tomatoes, halved
• 1/4 cup balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon coarse black pepper
• 1 package (6 oz.) crumbled feta, divided
• 2 cups arugula
• 1 cup pitted kalamata olives
• 1 package (.75 oz.) fresh basil, cut in strips

Directions

1. Cook pasta according to manufacturer's directions. Drain.
2. Heat olive oil in large skillet over medium-high heat. Stir in garlic and crushed red pepper and cook for 1 minute.
3. Add yellow squash and zucchini and cook for 3 minutes.
4. Stir in tomatoes, vinegar, salt and pepper. Cook for 3 minutes, stirring occasionally.
5. Place pasta, 3/4 of the crumbled feta, arugula, kalamata olives and basil in a large serving bowl.
6. Add vegetable mixture to bowl and toss until well blended.
7. Garnish pasta with remaining feta.

Serves: 6