Vegan Summer Garden Pasta

Ingredients:
8 ounces of your favorite pasta
2 tablespoons olive oil
2 cloves garlic, minced
1/2 onion, diced
1 zucchini, diced
1 yellow squash, diced
1 bell pepper, diced
1 cup cherry tomatoes, halved
Salt and pepper, to taste
1/4 cup fresh basil, chopped
Instructions:
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large pan, heat the olive oil over medium heat. Add the garlic and onion, and sauté for 2-3 minutes, until the onion is translucent.
Add the zucchini, yellow squash, and bell pepper to the pan. Cook for 5-7 minutes, until the vegetables are tender.
Add the cherry tomatoes to the pan and cook for an additional 2-3 minutes, until the tomatoes start to soften.
Season the vegetables with salt and pepper to taste.
Add the cooked pasta to the pan and toss to combine.
Sprinkle the chopped basil over the top of the pasta.
Serve hot or at room temperature.