It's fun concocting my own recipes in an effort to use as many veggies from the garden as possible. This version of garden pasta has become one of my favorites.
Step 1: Blend tomatoes, garlic, and a jalapeño. Pour the sauce into a pan, and add fresh herbs--rosemary, sage, thyme, and oregano. Sprinkle some salt to speed up the cooking process.
Step 2: Grill sliced squash and zucchini.
Step 3: Keep the grilled squash and zucchini on a side. Sprinkle some ground bell pepper on top.
Step 4: Use the heat of the pan to grill onions.
Step 5: Grill sliced eggplant.
Step 6: As the sauce cooks, add slices of carrot.
Step 7: Add fresh green and yellow beans.
Step 8: After the beans and carrots have softened a bit, add the grilled veggies and toss in the sauce in the pan.
Step 9: Add boiled pasta and toss.
Step 10: Add chopped basil, lots of it.
Step 11: Sprinkle a good amount of mixed nuts and seeds on top, and then toss everything together again.
Step 12: Add cheese. I prefer feta and goat cheese.
Step 13: Enjoy! :)
Here's another version of the same dish, with cherry tomatoes tossed in with spaghetti pasta.