End of the Day Pasta
Take a peek inside your 'fridge for your own combo of goodies. I had a mix of mushrooms, corn, zucchini, pattypan squash, and little fairy tale eggplants that I sautéed in olive oil and lots of garlic and seasoned with Herbs de Provence, a little sea salt and fresh black pepper. Right before serving, I added in Swiss chard and fresh basil sliced into thin ribbons and cooked all until tender. I served this veggie ragu over spinach linguine and garnished with some goat cheese and lots of fresh basil. Then, as the perfect ending to the day, a nice dollop of fresh pesto.