Like a lot of the things I make, the so called recipe for this meal is very flexible. Add what you have from your garden or farmers market or grocery store. You can't screw it up! Try to eat the rainbow!
Here's what we came up with:
Candy stripe beets and their greens
Other than the peas, tomatoes and onion, we picked all the veggies and herbs from the garden just before eating them. Perfect!
We sautéed them in some olive oil with just salt and pepper before tossing them with pasta and a couple pads of butter. Done. Voila! Super yummy.
1/2 large yellow squash, or one small one
3 small beets (peeled) and their greens
1/2 large onion
6 large kale leaves
A dozen or so cherry tomatoes, halved
1/2 cup frozen peas
Small handful of chives
Couple sprigs of each basil and oregano
1/2 pound dried pasta
2-3 Tbsp butter
2-3 Tbsp olive oil
Prepare pasta according to package directions and save some of the cooking water before you drain. Meanwhile, chop all veggies into bite size chunks. Chop up the herbs as well. Then heat a big drizzle of olive oil in a sautée pan. Add veggies from hardest to most tender. For me the beets and onions went in first. Then the squash and greens. Salt and pepper to taste. After a minute or two we turned off the heat and threw in the tomatoes, peas and herbs. Add the veggies to drained pasta with the butter and another small gulf of olive oil. Add 1/4 cup of the cooking liquid or so to make a very light sauce. Salt and pepper to taste. Enjoy!