Author Angela Litzinger at test.angelaskitchen.com
Ingredients
3 to 4tablespoonsolive oil
1med zucchinitrimmed and chopped
1/2a bunch of asparagusabout 10 stalks, trimmed and cut 1 1/2" lengths
1cupchopped sweet yellow onion
2tablespoonsminced or sliced garlic
1pintof cherry tomatoes
1/2cupgluten free chicken or vegetable stock
salt and pepperto taste
Instructions
Heat 2 tablespoons oil in a skillet over medium-high heat. Sauté zucchini and asparagus until crisp tender. Set vegetables aside on a plate.
Heat another tablespoon oil and cook onions until transparent. Add garlic, tomatoes, stock and season with salt and pepper. Allow to simmer until tomatoes "pop."
Add zucchini and asparagus back to pan and cook for about 2 to 5 minutes until sauce is the thickness you are looking for and veggies are all heated through.