This recipe was inspired by Martha Stewart's One-Pan Pasta. I am known for never following a recipe 100% and this delicious, healthy recipe will allow any chef to add or change to seasonal vegetables. It is simple, fun to make with an added zest of Summer's best treasurers from the garden. —Rene Gould
Prepare vegetables by slicing cherry tomatoes in half, cutting asparagus into 1 inch length, slice mushrooms (if bought whole), thinly slice garlic. Set all vegetables aside.
In large, deep skillet, sauté garlic and mushrooms in olive oil and butter for 3-4 minutes on medium high heat.
Add water and bring to a simmering boil then add Angel hair pasta (break in half). After 5 minutes, add tomatoes and asparagus and keep a simmering, low boil, gently stirring so you don't mash the vegetables.
Sprinkle ground pepper, and garlic salt to taste and keep a simmer until Angel hair pasta is cooked (approx. 5-7 minutes).
Remove from heat when pasta is done and serve with a sprig of basil on top, fresh ground cheese and 2 Kalamata olives.