Farmers Market Pasta

I love fresh crisp vegetables and I love pasta. Last night I made-up this pasta-veggie dish after a trip to the local farmers market.

Put on water to boil for pasta.
While that's getting going, chop up some fresh veggies. I used garlic scapes and sugar snap peas, just because that's what was in season. I would imagine you could use peas or green beans or broccoli or whatever looks good!
I think a good rule of thumb is probably 1/4 lb pasta per person and 1-2 cups of vegetables per person.

While the pasta is boiling, melt some butter or oil in a large saucepan. Add your stronger flavors (e.g. garlic, scapes, scallions) so that they have a few minutes to mellow. 2-4 minutes before the pasta is set to be done, add in the rest of the veggies and cook over med-low heat. A little sauce and some seasoning is good at this stage. I used some white wine, Dijon mustard, dill and black pepper. Once the pasta is done, drain it and throw it in with the pan with everything else. Then - and trust me, this makes it delicious - throw in a few spoonfulls of plain yogurt. The yogurt will give it a good tang and bind everything together into a kind of sauce. It ends up kind of being like a pasta primavera, but is infinitely easier.