Tonight’s dinner was made fresh from the garden. Pasta primavera is an excellent Summer dish to create using vegetables either from your garden or whatever you have available. Tonight I sautéed onions and garlic in olive oil, then added chopped fresh asparagus, tomatoes, green and yellow zucchini, and red pepper. Remember to save half a cup to a cup of pasta water to add to your dish at the end if needed. Sprinkle and blend with freshly grated parmigiano cheese.