Loaded Veggie Pesto Pasta

• 8 ounces, weight Spaghetti, Uncooked
• 1 Tablespoon Olive Oil
• 1 whole Large Yellow Squash, Sliced
• 1 clove Garlic, Chopped
• 1/2 whole Red Tomato, Diced
• 1/2 whole Yellow Tomato, Diced
• 1 cup Turnip Greens, Chopped
• 1 cup Pesto (fresh If You Have It, Or Store Bought If Not)

1. Cook pasta according to package directions.
2. Meanwhile, heat olive oil in a large frying pan over medium heat.
3. Add squash and saute until it begins to soften, about 5-7 minutes.
4. Stir in garlic and tomatoes, and cook for 1-2 minutes before adding the turnip greens.
5. Continue to saute all ingredients until greens are wilted.
6. Cover the pan with a lid to wilt further if needed.
7. Once the pasta is cooked, drain it and add into the frying pan with the vegetables.
8. Stir in the pesto until the noodles are covered and the pesto is warm.
9. Serve immediately and enjoy!

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Taken from tastykitchen.com/recipes/main-courses/loaded-veggie-pesto-pasta/ (may not work)