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.
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.