Summer Squash, Mushroom & Basil Pasta

• 8 Cremini Mushrooms, (about 2 cups when quartered)
• 2 large Yellow Squashes, (about 2 cups when sliced)
• 6 tbsp. Extra Virgin Olive Oil
• 1 tsp. Dried Italian Herbs
• 13.2 oz Paccheri Dry Pasta
• 1 cup Fresh Basil, (lightly chopped)
• 1/2 tsp. Sea Salt
• 1 tsp. Black Pepper

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1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, until al dente.
2. In the meantime, add 3 tbsp. extra virgin olive oil to a large pan over medium heat. Add in the sliced squash and quartered mushrooms. Stir in the dried Italian herbs, sea salt, and black pepper to the pan. Cover the pan and cook for 10-15 minutes, stirring occasionally.
3. Once the pasta is cooked and drained, add it to a large bowl with the remaining 3 tbsp. extra virgin olive oil. Add in the cooked vegetables and chopped fresh basil. Stir to combine ingredients. Serve warm.

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