4 yellow squash, thinly (1/8) sliced (we use food processor slicer)
1 pound sunflower sprouts, roots and seed husks removed
2 tablespoons capers
2 ounces Italina flat leaf parsley, chopped
4 cloves FRESH garlic (we use German red, freshly dug),minced fine
ground black pepper to taste
1/2 cup (more or less) extra virgin olive oil
10 ounce package penne, seashe'll or other bite-size pasta
Prepare all fresh ingredients and put in a large bowl. Add enough olive oil to wet them thoroughly. Cook pasta, strain and pour on top of vegetables. Lid for a few minutes so the hot pasta can lightly cook the other ingredients. Toss, add pepper & dairy free cheese (if desired). Vegetables must, as always, be FRESH.