NOTE: This recipe is a perfect way to utilize seasonal vegetables. Feel free to experiment with different additions- leftover grilled chicken works great, too.

• 12 oz Amish Naturals Pasta
• 4 qt Water
• 1 Tbsp Kosher Salt
• 3/4 cup Sweet Onion, diced
• 3/4 cup Bell Peppers, diced
• 3/4 cup Zucchini, diced
• 3/4 Mushrooms, sliced
• 2 Tbsp Compound Butter
• Salt and Pepper to Taste
• Asiago Cheese
• Compound Butter
• 1 lb Butter, softened
• 2 Tbsp Fresh Basil, chopped
• 1 tsp Roasted Garlic, crushed
• Whip together all ingredients

Boil water with tablespoon of kosher salt in large covered stock pot.

Remove lid, add pasta and boil according to package instructions or until al dente (soft but not overcooked).

Drain pasta through colander and rinse immediately with cold water to stop cooking process. Set aside.

In large sauté pan over medium heat melt 1 tablespoon of butter, stir in onions and peppers and sauté until nearly tender.

Add zucchini and mushrooms and continue sautéing.

Season with kosher salt and fresh ground pepper to taste and mix in remaining butter.

Stir in pasta and cook long enough to heat thoroughly– garnish with grated cheese to serve.

Get more information www.amishnaturals.com.