Quick Fix: Summer Pasta

Summer vegetables make me smile. They just taste so fresh. I know that I have been harping on beet greens for, like, weeks on end, BUT they are in season and they incorporate so well into so many dishes, including this one.

Now I don't want anyone feeling intimidated about the veggies in this dish. You can totally interchange your favorites with these...take them as suggestions. For instance, if you wanted you could trade the beet greens for spinach or the squash for zucchini or the mushrooms for eggplant. Whatever. Anything goes.

But if you are into following recipes and you like beet greens and you like mushrooms and you like yellow squash, this is going to be a great recipe for you. It makes one heaping plate of pasta, which is perfect for me because I am a pasta hog. If you are feeling generous, you can share this with someone else. I was not sharing.

YUM YUM! Check out all those veggies! And some fresh basil, too, for good measure.... picked fresh from my garden! 

Did I mention this is a great way to use up leftover pasta? It is. I had to boil some, and in this case I used 1 cup of dried rotelle. But you can use farfalle, spaghetti, or any other variety you please! 

While the pasta is boiling away, I cut up my veggies.... 

And I drizzled some oil in my pan (twice around should do it) and I added some freshly pressed garlic to the pan. 

Turn that heat on medium high and add those veggies! 

Cook 'em about five minutes. 

After the five minutes, add your basil (no need to chop!).... 

And a handful of beet greens! 

Cook and stir until the beet greens are wilted (about 2-3 minutes). 

Drain your pasta and then add it to the skillet. 

Stir to combine.... 

And put it on a plate! Of course, adding salt, paper, and parmesan cheese to taste! 

Billie's Sumer Pasta 

Time: 15 minutes start to finish | Serves 1, maybe two if you are feeling nice | Difficulty: Easy! 

You Will Need:

1 cup of pasta 

4 mushrooms

1 small tomato 

1/2 of a small yellow squash 

handful of beet greens 

5 leaves fresh basil 

1 clove of garlic, minced

extra virgin olive oil 

salt and pepper (to taste) 

parmesan cheese to garnish (optional) 

Method:

Boil a small pot of water for your pasta and cook according to the manufacturer's directions. 

Meanwhile, cut up your tomato mushrooms and squash into small pieces. 

Drizzle some olive oil in your pan (twice around the pan should do it!), and add the garlic, tomato, mushrooms and squash. Cook over medium high heat for about 5 minutes. 

Add to the pan of veggies your basil (no need to chop) and beet greens. Drizzle a little more oil right over the veggies (once around the pan should be great!) Cook until the beet greens are nice and wilted, about 2-3 minutes. 

Drain pasta and add it to the skillet. Stir to combine. 

Move to a plate. 

Top with salt and pepper to taste and some parmesan cheese. ENJOY!