Pasta Primavera with Tomato Chutney

Pasta Primavera with Tomato Chutney

The tomato chutney gives this dish a lot of flavor. Store leftover chutney in the refrigerator and use it within a week.

Serves 4 to 6

Ingredients:
Tomato Chutney:
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
2 ripe beefsteak tomatoes, diced
3 fresh basil leaves
1/4 cup sugar
Kosher salt and freshly ground black pepper to taste

Vegetables:
2 yellow summer squash, ends removed, cut on the bias into 1/2-inch-thick slices
2 zucchini, ends removed, cut on the bias into 1/2-inch-thick slices
1 bunch asparagus, tough ends removed, cut into 2-inch lengths
2 carrots, cut on the bias into 1/2-inch rounds
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste