This recipe has been passed down through friends and neighborhoods. It finally reached me through Josie Esplin. It is a great dish, quick enough for a weeknight meal but nice enough to serve guests.

Use this recipe as a guideline for whichever vegetables you love. I like to use fresh peas and carrots from the garden and whatever else looks great.

This is a great way to enjoy the bounty from your garden. I like to prepare it as a side dish with chicken or steak. For a great pasta dish, add 1 cup of chicken stock and serve over rigatoni.