Garden Pasta

My cousin Emily introduced me to this idea.  You pretty much top your pasta with your garden, hence the name.  The vegetables below is what I usually use, but feel free to change it up.  I like this as a meatless meal, but I have added some chicken when I feel the need for some protein.  The butter adds a richness to the pasta and the Parmesan adds this subtle saltiness.  Yum!  This is kind of a no recipe meal, but I'll write it down, so you can enjoy this pasta goodness.

1 teaspoon olive oil
1 onion
3-4 carrots
1 green bell pepper

1 red bell pepper
2 zucchinis
1 yellow squash
2-3 cloves garlic
1 can diced tomatoes
1 can corn
4-6 tablespoons butter
Angel hair pasta (I like whole wheat angle hair)
Parmesan cheese for serving

1. Start by slicing, chopping, or dicing all the vegetables.

2. Heat the oil in a large skillet to medium heat and add the onion and carrot.  Saute for a few minutes until they are just starting to soften.

3. While the vegetables are cooking, boil water and cook the pasta.

4. Add the garlic and saute for just a minute and add the rest of the fresh vegetables.  Cook until they are starting to soften.

5. Drain pasta, reserve a small amount of the pasta water.  Toss the pasta with a little bit of olive oil to keep it from all sticking together.

5. Add the un-drained tomatoes and drained corn.  Stir heat until heated through.  Add butter and stir until melted.  Add a couple teaspoons of the pasta water to the vegetables.  The starch in water adds a silkiness to the sauce.

6. Serve angel hair topped with vegetables and Parmesan.  Enjoy!