Spaghetti with Fresh Vegetables

1-1/2  ounces		spaghetti, preferably whole grain
1/2  tablespoon		extra virgin olive oil
1		clove garlic
1/8  cup		white onion, chopped
1/4  cup		zucchini, diced
1/4  cup		yellow squash, diced
1  cup		asparagus, coarsely chopped
1/4  cup		yellow bell pepper, julienne
4		cherry tomatoes,s halved
2  tablespoons		leaves fresh basil, torn

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Bring a large pot of water to a boil and prepare spaghetti according to package instructions.
Heat olive oil over medium heat in a skillet. Add garlic and onion and sauté for 5 minutes, until translucent.
Add bell pepper, zucchini, yellow squash, and asparagus and sauté until heated but not completely cooked.
Add tomatoes and sauté for an 2 additional minutes.
Remove garlic clove and discard, and add the cooked pasta to the skillet.
Toss with fresh basil before serving.