Summer vegetable gardens are a lot of work. That's why I love people who have them and perpetually have too many fresh veggies come September.
I have personally reaped the benefits of my enthusiastic friends Autumn after Autumn. Zucchini are always the most prolific producers, followed closely by tomatoes.
Gather up some scrounged veggies and a box of pasta and you can make one of the freshest and easiest pasta primavera dishes ever.

Start by boiling the water for the pasta. Put the pasta in while you saute the veggies, since most pastas take ten or so minutes and that's about how long you'll be heating the other stuff.
Next, cut whatever veggies you have (I have a suggested list below, but really, any mix of veggies will do just fine) and heating a Tbs or two of olive oil in a large skillet.
Toss the garlic into the oil as soon as it is hot. This is another perfect time to have the little jar of pre-minced garlic in the fridge.
Put in the broccoli and carrots (any harder veggies) first, followed soon by the zucchini and squash. Heat them until they start to get warm, then dump in your spices and stir.
Toss in the tomatoes once the zucchini is almost tender. Heat for about 2 minutes or until the tomatoes are heated, but still a little bit firm.
Drain the pasta, mix in a dash of olive oil and the Parmesan cheese. Stir in the vegetable mixture and serve.


EASY PASTA PRIMAVERA
1 package of pasta (spaghetti or ziti work well, but almost any pasta will do)

Spices: all measurements are estimates
1/2 clove of garlic (more if you like garlic)

1/2 tsp. parsley
1/2 tsp. basil
salt to taste
1/4 tsp. pepper
1/4 tsp. thyme
1/2 tsp. oregano

2 or 3 Tbs of olive oil
1/4 cup of Parmesan cheese or vegan subsitute

Veggies:
1 zucchini, sliced
1 yellow squash. sliced
1 stalk of broccoli, cut into florets
2 medium tomatoes cut into small wedges or 15 or so cherry tomatoes
a handful of green beans
5 or 6 baby carrots sliced or cut into thin sticks