12497 Makes 6 servings Wed Aug 06 01:11:04 -0700 2008 Tue Feb 03 00:23:37 -0800 2009 Licensed http://www.chow.com/recipes/12497 Tue, 03 Feb 2009 08:23:37 GMT This is one of my favorite pasta dishes to make in the middle of the summer when all of the vegetables are fresh from the garden—it's light, flavorful, and delicious.

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Put a large pot of water on to boil over high heat. Heat the oil and butter in a shallow Dutch oven over medium-high heat. Add the onion and garlic, reduce the heat to medium-low, and cook, stirring occasionally, until the onion is very tender, 8 to 10 minutes. Add the carrots and cook until just tender, 3 to 5 minutes. Meanwhile, add the spaghettini to the boiling water and cook until al dente, 6 to 8 minutes. Add the remaining vegetables to the Dutch oven and raise the heat to medium-high, stirring occasionally, until all the vegetables are tender, about 3 minutes. Drain the spaghettini and add to the vegetables, tossing gently to evenly coat. Stir in the Romano cheese and black pepper to taste. Serve immediately with additional grated cheese.

]]> http://www.chow.com Allysa Torey 50 Main ¾ I cup olive oil

]]> 3 tablespoons unsalted butter

]]> 1 cup finely chopped Vidalia onion

]]> 3 tablespoons minced garlic

]]> 2 cups julienned carrots

]]> 1 pound spaghettini

]]> 1¼ cups julienned zucchini

]]> 1¼ cups julienned yellow summer squash

]]> 2 cups halved grape or cherry tomatoes

]]> 1½ cups fresh or frozen green peas

]]> ¼ cup freshly grated Locatelli Romano cheese, plus extra for serving

]]> Freshly ground black pepper

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