We'll call it Tomato and Beet Greens Pasta

Okay, so no one else has posted yet, but I'll go ahead and step up to the challenge. We got our latest farm delivery this week and in it was more broccoli, green onions, and making it's debut - beets! Complete with greens. Plus I had three lovely tomatoes fresh from my backyard that needed using. So here's what I came up with.

2 1/2 tomatoes (there would have been three full ones, but the ants got to them)
1 beet top with greens (I'm saving the beets for something else)
1 green onion
1 tbs or so minced garlic (I have the pre-minced stuff on hand)
red pepper flakes
olive oil
parmesan cheese
1 head broccoli
whole wheat penne pasta

I chopped the tomatoes, beet greens, and green onion and sauteed them in the olive oil with the garlic. I saved the actual green leafy part of the beets until everything else had kind of broken down, but I tossed the harder red parts in earlier. I also added a bit of oregano and some red pepper flakes for a bit of a kick. Basil would probably be good, too, but I didn't add it this time. At the end, I also added some parmesan cheese (fresh would have been much better, but I only had the fake grated kind).

While all of that deliciousness was cooking, I boiled some water and cooked about a half a box or so of whole wheat pasta, penne-shaped. When that was about 2/3 done, I added some chopped broccoli and let it cook with the pasta until done. Drain, stir in the sauce, serve and add more parmesan.

For all that we're kind of sick and no one had much of an appetite, we thought this was yummy. Plus, it was very pretty and colorful. I'd take pictures, but it's already mostly been eaten and let's face it - leftovers never look as good. Also, I'd like everyone to take note of how hard I tried to post amounts - I can't promise I'll be this good in the future. But this was pretty simple, so I managed.