Sometimes you have bright yellow zucchini in your fridge and don’t want to make grilled corn and yellow squash tacos AGAIN. A colorful, crisp pasta with some kick sounds like a really good alternative, even if you do sweat to death in your kitchen because there’s no cross-breeze. But, hey, that’s summer in Brooklyn. This is a simple past dish that pairs well with a crisp rosé and a side salad of fresh diced tomatoes, drizzled in olive oil. I am always amazed at the vibrant colors (and flavors) of summer vegetables. It’s dishes like these that I miss in, say, January…

• 1 small/medium golden zucchini, sliced thin
• 1/2lb sugar snap peas, trimmed
• 1 jalapeño minced
• 2 cloves garlic, minced
• 1-2TB olive oil
• Dash of crushed red pepper
• 2C pasta, cooked, drained
• grated pecorino romano

Cook your pasta (I used campanelle) and set aside in a large bowl. (You can add a small drizzle of olive oil so it doesn’t stick). Heat skillet over medium heat, add olive oil and wait for a few seconds until it’s warm. Then add minced garlic and jalapeño. Cook for about 30 seconds to a minute, or until it’s sizzling and fragrant. Add your sliced squash and snap peas. I saut&eactue;d them for about 5 minutes until the squash has softened, but the snap peas were still crisp. Add vegetables to pasta and toss with a little grated Pecorino Romano.

Sautéing the vegetables.

Dinner’s on! Add some Pecorino Romano too.