Method

1. Heat a large skillet with 2 tablespoons of olive oil on medium-high heat.
2. Add carrots to skillet and sauté for 2-3 minutes until tender.
3. . Add in zucchini and yellow squash, and sauté for an additional minute until they become slightly translucent.
4. . Add in the kale, followed by 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper.
5. Sauté until kale begins to wilt.
6. Move veggies aside with spatula and add in garlic.
7. Sauté for about 30 seconds and then combine with the veggies.
8. (This works best if you add garlic to the center of the skillet where there is more heat.)
9. Add in the cooked rotini pasta followed by 1 teaspoon oregano and mix until evenly incorporated.
10. Remove skillet from heat.