1 (16-ounce) package uncooked egg noodles
2 tablespoons extra-virgin olive oil
1 red bell pepper, cored, seeded, and cut into thin strips
3 to 4 cloves garlic, minced
1 medium yellow summer squash, halved lengthwise and cut into 1/2″ pieces
2 cups sugar snap peas or snow pea pods
2 cups vegetable broth
1/3 cup snipped or chopped assorted fresh herbs (tarragon, thyme, dill, and basil)
Coarse salt and freshly ground black pepper to taste
Crumbled feta cheese

Cook pasta according to package directions; drain and return to pan to keep warm. Learn How To Cook Pasta Properly.

In a large saucepan over medium-high heat, heat olive oil. Add bell pepper, garlic, squash, sugar peas or pea pods, and vegetable broth; bring to a boil. Reduce heat to low and simmer, stirring occasionally, 4 to 5 minutes or until vegetables are crisp and tender. Stir in herbs of your choice; season with salt and pepper.

Remove from heat and pour over pasta; toss to coat evenly. Transfer onto individual serving plates. Garnish with feta cheese.

Makes 6 servings.

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