Farmer's Pasta Primavera

2 mini onions or 1/2 large sweet onion

3-4 garlic scapes or 1-2 garlic cloves, minced

1 medium zucchini or summer squash, cut into thin moon slices

1-2 carrots, sliced thinly or julienned

1 Asian eggplant (optional)

2 large or 3 medium tomatoes, cored and chopped into small pieces

several leaves fresh basil, thinly sliced

sea salt and ground black pepper'

olive oil

white wine, broth, or pasta cooking liquid

parmesan or asiago cheese, freshly grated

optional other veg: (sweet pepper, swiss chard, mushrooms, etc. whatever you have!)

1/2 -1 lb linguini, spaghetti, or pasta of your choice

Cook pasta according to package directions.

Meanwhile, in a large saucepan or deep skillet, over medium low heat, saute the onions in several tbsp. of good olive oil. Add the garlic, carrots, and eggplant. Saute for a few minutes more. Splash a bit of white wine, broth (veg. or chicken) or the liquid from the pasta pot onto the veggies. Cover with a lid and cook over low heat for about 5 minutes, until eggplant and carrots are a bit tender.

Add summer squash or zucchini, and any other veg. such as chard, mushrooms, etc. now. Turn heat up a bit, to medium high. Add tomatoes. Cook over medium high, stirring, until zucchini/squash is just tender and liquid from tomatoes has evaporated slightly.

Season to taste with sea salt and freshly ground black pepper. Top with thinly sliced basil and freshly grated asiago or parmesan. Serve over hot pasta. Serves 4-6

*This recipe can be varied infinitely to use whatever veggies are on hand.