Veggie Pasta with Almonds

This is what we had...

Zucchini and yellow squash, an onion, a carrot, cherry tomatoes, fresh pasta.

This is what we made...

Boil water and cook your pasta according to directions.  Toast a handful of almonds.

In a skillet, heat a bit of olive oil and toss in the cherry tomatoes.  As they get tender, shave the zucchini and yellow squash and carrot, and thinly slice the onion. Add to the skillet, with S&P and a good squeeze of lemon, along with citrus pepper.

As the tomatoes break open, the veggies will become tender.

Just before serving, toss in the almonds and the pasta, and serve with garlic toast.

Delish!