Or perhaps it should be named Clean Your Refrigerator Pasta. A friend of mine gave me this idea. At the end of every week she uses up all of her leftover vegetables by making a simple pasta dish with lots of olive oil and garlic.
Add a good amount of olive oil to a pan, bring up to medium heat and add vegetables (cut to same size) and minced garlic. Cook at a low/medium heat until soft, then salt and pepper to taste. We have fresh basil and oregano in our garden, so I added some at the end.
We had leftover tomatoes, yellow squash and mushrooms the day I made this dish. It is also good with a combination of vegetables and beans. I made vermicelli, saved a cup of pasta water, poured the cooked, drained pasta into the sauce pan, tossed and added a dash of pasta water to loosen the sauce. Everyone loved it and my daughter reheated some for lunch the next day. Nothing wasted with this dish!