Makes 4 servings:
1 1/2 c short pasta (penne, rotini, orecchiette, etc.)
2 cups diced fresh garden vegetables (onions, sweet peppers, squash, zucchini, kale, etc.) and sliced mushrooms
1 T olive oil
1 t crushed red pepper flakes
3-6 cloves garlic, minced
1 T butter
1-2 T fresh pesto
S&P to taste
Freshly grated Parmesan cheese
Cook pasta al dente (in salted water!) according to manufacturer's instructions. Sauté veggies in oil over medium heat (except garlic--added during last 3-4 min) in olive oil until crisp-tender, about 7-10 minutes. Add cooked pasta and season to taste. Stir in butter and pesto and add a little pasta water to bring it all together. Top with shaved parm and a squeeze of fresh lemon juice. The perfect companion is a crisp and cool chardonnay. Serve with a salad or fresh sliced heirloom tomatoes and pesto.
Leftovers? Put in a glass baking dish, top with fresh mozzarella, and bake at 400 until heated through and cheese is melted and/or golden brown.