Colorful

My brother's name is Ashley Ingram (or Cameron, depending on who you talk to). Growing up, he made his teachers' lives a bit more... interesting? colorful?
Each year, I typically get an "Ashley Ingram." This year it's D. Although loving and well-intentioned, D makes our day a little too interesting at times. Like last week....

D: Mrs. Deaton, I brought something to share
Me: Really...what is that?
D: Ninja stuff.
Me: Excuse me.
D: Like this (and pulls out nunchucks...what a great addition to any classroom)

A very colorful recipe for D (and Ash):
Farfalle with Sauteed Cherry Tomatoes and Summer Squash
(From The Best Recipe)

1 zucchini and 1 squash, halved lengthwise and cut crosswise into 1/4 inch half-circles
Salt
2 TBSP olive oil
1 small onion, mlinced
1 pint cherry tomatoes, halved
2 medium cloves garlic, minced (I usually use 4)
1/4 cup minced fresh basil leaves
Ground black pepper
1 lb. farfalle
1/4 cup grated Parmesan cheese

1. Bring 4 quarts water to a rolling boil in a large pot for the pasta.
2. Spread the zucchini and squash on several layers of paper towels, springkle with 1 tsp. salt and allow to stand for 10 minutes.
3. Heat 1 TBSP oil in a large nonstick skillet over medium-high heat until just smoking. Add the zucchini and cook until golden brown and slightly charred, 5 to 7 minutes. Transfer the zucchini to a clean bowl.
4. Return the pan to medium heat and add the remaining 1 TBSP oil. Add the onion and cook until lightly browned and softened, about 5 minutes. Increase the heat to high, stir in the tomatoes and garlic, and cook briefly to heat through, about 1 minute. Remove the pan from the heat and add the basil and pepper to taste.
5. Soon after you start to cook the zucchini, add 1 TBSP salt and the pasta to the boiling water. Stire to separate, then cook until al dente. Drain the pasta and return it to the cooking pot. Add the tomato mixture, zucchini, and cheese and toss to combine. Adjust the seasoning swith salt and pepper to tates. Serve immediately.