One of the favorite dishes in my house is a pasta made with fresh vegetables from the garden. In this version, The basics of what we call “Summer Linguine” is olive oil, garlic (fresh or roasted), olive oil, chopped herbs, raw tomatoes and whatever else the garden offers up on that particular day.
Put the olive oil in a bowl with the garlic, cubed tomatoes, and the torn or chopped basil.
I briefly steam the green beans and summer squash, and sauté the peppers.
I find that Calendula petals are fantastic for making a beautiful presentation without dominating the flavors of the other vegetables. Toss with the cooked linguine and serve with grated Parmesan cheese. Salt and pepper to taste.