Fresh Egg Noodles With Flavors Of The Kitchen Garden

Heat olive oil in a pan and saute onions over medium heat until golden. When the onions are done, add the fava beans; eggplant, peeled and cut into bite-sized pieces; spinach, roughly cut; and zucchini, cut into bite-sized pieces. Season with salt and pepper, turn the heat to low, and continue to cook and stir until vegetables are tender but still crisp. If vegetables begin to dry out, add some broth. When almost cooked, add the asparagus, parboiled and cut into bite-sized pieces; artichoke hearts, steamed and quartered; broccoli florets, steamed; carrots, cut into ovals and steamed; or Swiss chard, shredded and sauteed. Add just enough tomatoes to give some color, then add whatever herbs you are using.

Cook the pasta until al dente in boiling water and drain. Add to vegetables, along with Parmesan cheese and butter. Mix thoroughly over low heat and serve with additional Parmesan cheese on the side.

Note: Replace olive oil with butter throughout the preparation if you prefer a richer dish.