My trips to the farmer’s market apparently reveal what I’m obsessed with at the moment: this week, I came home with a bag full of squash. And what better way to showcase this delightful summer veggie than a pasta primavera? I used this recipe from the Vegetarian Times; it’s quick, simple, and perfect for a summer evening. I also added fresh ground black and lemon pepper, as well as a bit of salt, to the seasoning at the end. We love our pepper around here.