I was out of town for a week, and Ray didn't use any of the vegetables that we had stacked up from our CSA and garden, so I needed a recipe that would use up a bunch of them, and FAST !
I love this recipe, and use it over and over because you can put almost any vegetables in, and it is always delicious. All it requires is some chopping and a little cooking time, and you have dinner ! I usually call this Irish Veggie pasta, only because it was inspired by a dish I originally had on a visit to Ireland many years ago. Technically, there isn't anything truly Irish about it except that name. So, now it's just Garden Veggie Pasta. Enjoy !
Garden Veggie Pasta
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1 cup purple cabbage, shredded
1 cup fresh green beans, trimmed and cut into one inch pieces
1 green pepper, diced
2 small zucchini, sliced thinly
3 large tomatoes, diced
2 cups beet greens, cut into strips
1 fifteen ounce can garbanzo beans, water and all
2 teaspoons salt
1 teaspoon red pepper flakes (or less, to taste)
3 tablespoons fresh basil, cut into thin strips
Freshly shaved Parmesan cheese, for garnish
Fresh linguine, or your pasta of choice
In a large saute pan, heat olive oil over medium. Saute onion and garlic until translucent. Add cabbage, and saute until it starts to become soft. Add other vegetables one at a time, ending with the garbanzo beans. Add seasonings and simmer over low heat 10-15 minutes until everything is cooked through. Start your pasta water while you are simmering your sauce, and cook pasta according to package directions. When pasta is done, drain and toss with sauce. Serve, topped with freshly shaved Parmesan cheese.