tomato, zucchini, onion, beet tops, and fresh basil pasta

I am trying very hard to get as many veggies into my youngest son, Jordan, who decided while we were camping that he was immune to Poison Ivy.  He took Poison Ivy leaves and crushed it into his ankle not once, not twice, BUT 4 TIMES!      Dolt!                                                                    He ended up going to the doctor, and is now on a 21 day supply of prednesone, (Spelling?) and a plethora of other items.   SIGH... I heard about this great twitter account called  ShitMyDadSays - that made me laugh so hard.  I am thinking perhaps I should start one called  ShitJordanDoes....

So this recipe is all about getting AS MUCH of the fabulous bounty that we get from Whole Village in Alton, Ontario , into ONE MEAL!  

For those who might be confused, Alton is a village located in the town of Caledon.  

SO I am still supporting local business!

tomato, zucchini, onion, beet tops, and fresh basil pasta

In a large skillet, saute the red onions that we received - I used 4.

When sauted, add rough chopped whole tomatos. Let simmer until the tomatos begin to break down. Don't get all weird about the skins, they are fine... (grin) Add chopped zuchini,  rough chopped beet tops and let simmer until it breaks down into a chunky sauce.  About 20 minutes.

Cook pasta on the side.

When ready to serve throw in the fresh chopped basil and then toss on the pasta.  Add Parmesan.

FABULOUS!

I also had a few extra tomatos from my own garden  - so on the side - I chopped up tomatos, 1 cucumber that we received, part of the fresh basil, and mixed up.  Tossed with salt, pepper, Extra Virgin Olive Oil
(Do I really need to stipulate that one??? I mean are there still people out there using plain olive oil? - or am I going to need to do a blog on Oil???  sigh) 
and toss in chunks of goats cheese.  Serve on the side of the pasta - perfect!

Magical Basil, fragrant and lovely

Magical Basil - fragrant and lovely