Says Joef, "If it's good enough for us to eat, it's good enough to post!" There's nothing particularly fancy about this dish - sort of a "what's-left-in-the-fridge" kind of deal - but Joef makes a good point, and it was certainly good enough to eat. I call it *almost* pasta primavera because it's close to a delicious dish my mom makes that has similar ingredients, but adds mushrooms (recommended), for one - and some other veggies that I'm forgetting at the moment. Anyway, the point is that you can improvise, and the results will all be good.
2-3 cloves garlic, chopped
Olive oil
Handful and a half green beans, cleaned and broken into pieces
4-5 on-the-vine tomatoes, chopped
Salt and pepper to taste
Parmesan cheese for serving, grated
3/4 lb pasta, like mezze rigatoni
Get your water boiling and cook the pasta as you cook the sauce. Olive oil (yes, that's a verb now) your pan over medium-high heat. Add all the ingredients, minus the pasta and the cheese, to the pan (if you want crunchier green beans, add those a little later). Cook them until the tomatoes are breaking down; reduce heat if necessary. When the pasta is done, add it right to the pan and cook a minute on low. Serve with plenty of parmesan.
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