If you have a vegetable garden, you’ve got dinner! A group of fresh veggies, some lightly cooked and others raw, are tasty when tossed with olive oil, herbs, the cheese of your choice and salt/pepper.

Here is what was in my garden pasta last week. Broccoli, summer squash, and tomatoes from the garden combine with some garlic, hot peppers, mixed Italian grated cheese, Parmesan cheese and olive oil. 

Once the pasta tubes were cooked I added them to the bowl and tossed it all together. Sprinkle with more parm and serve.

Chop the veggies you’ll cook – for this dish I minced garlic and put it in the oil with hot peppers. Then I added the squash and broccoli and sautéed it until just barely done. This went into the bowl with the grated cheese while the pasta cooked.

I didn’t cook the tomato because fresh, raw garden tomatoes are so tasty, and the contrast between the cooked veggies and the fresh raw tomatoes is so perfect that it would be a shame to miss out on that.