Two of our new favorites summer pandemic activities come together in this dish which is gardening and grilling. Grilling because I got a new grill and I intend to use it. We also joined our community garden and now have more squash than we can count.

Ingredients

Pasta: Penne works best but others like rigatoni or elbow macaroni will work to.

Veggies:

• 1-2 large Zucchini
• 1-2 large Summer squash
• 1 lb Asparagus
• 1 ln Bell peppers
• Kosher salt & pepper to taste

Sauce:

• 1 package of goat cheese
• 1/3 cup olive oil
• 3 Tbsp balsamic vinegar
• 2 Tbsp mayonnaise
• 1/2 Tbsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp dried basil
• 1/2 tsp salt
• Pepper to taste

Steps

• Warm up the grill to 400-500 degrees F
• Toss asparagus with olive oil, salt & pepper
• Cut squash evenly and toss with olive oil, salt, & pepper.
• Place veggies on grill. You may want to do this in batches. Asparagus and peppers are usually done first. I usually rotate them every 2 minutes.squash is usually closer to 4 depending on thickness.
• Cook past to slightly Al dente. Reserve 1/3-1/2 cup of pasta water and drain the rest.
• Combine reserved water with the rest of the sauce ingredients minus the goat cheese.
• Roughly chop veggies.
• Combine pasta, sauce, & veggies.
• Crumble in goat cheese and combine.