It doesn’t get much easier than this. This versatile recipe is as simple as lightly sauteing spring vegetables, and tossing them in cooked pasta with fresh herbs and Greek yogurt. This can be made any time with whatever vegetables and herbs are currently in season. We used spring Vidalia onions, asparagus, zucchini, and mushrooms, but any fresh vegetable would work great! This dish is amazing warm, at room temperature, or cold the next day.
