Fettuccine Alfredo

INGREDIENTS

• 1 package Spinach Tenderoni Fettuccine

• 1 package (8 ounces) baby yellow squash

• 1 pint cherry tomatoes, cut in half

• 2 cloves garlic, minced

• 1 teaspoon dried basil

• ¼ cup olive oil

INSTRUCTIONS

• Cook pasta as directed on package, adding squash during last 2 minutes of cooking, drain.

• Meanwhile, in skillet, cook tomatoes with garlic and basil in oil for 2 minutes.

• Toss with pasta and squash.