Sauteed Veggies with Angel Hair Pasta

I feel like I haven't posted here in FOREVER! I haven't been very imaginative with cooking the past few months, but I'm hoping to be more inspired with the coming of warmer weather! Today I made a delightful vegan dish that had a light, delicate flavor and was nicely filling. Also not difficult to make, which is always a plus!

Ingredients:

• 1 glove garlic, diced
• Pinch of ginger
• Pinch of chili pepper
• 1/4 onion, chopped (or more, if desired)
• 3 celery stalks, chopped
• 7-10 mushrooms, chopped
• 1 small yellow squash, diced
• 3 Tbsp olive oil (or more, if desired)
• 3 Tbsp balsamic vinegar (or more, if desired)
• 1 lime
• Salt, to taste
  
• Angel hair pasta

Instructions:

• Heat the olive oil in a skillet. Add onion and garlic to the warm oil and cook 5-7 minutes.
• Add the squash, celery, mushrooms, ginger, chili pepper and balsamic.
• Cut the lime in half and squeeze the juice into the skillet. Add salt as desired.
  
• Put a pot of water on to boil for the pasta.
• Saute vegetables on medium until they are soft.
• Cook 1/2 package of pasta according to instructions, then drain.
• When the pasta is drained, toss it in the vegetables to coat the noodles in the sauce.
• Serve warm.

This serves two.