From our vegie patch sage, garlic, silver beet, zucchini basil and oregano.

Zucchini, sage and garlic with fettuccini
3 medium zucchini
1 large onion
3 cloves garlic
1 cup spinach or silver beet
2 table spoons Basil
1 tablespoon Oregano
1 tablespoon Sage
350  grams dry Fettuccini
1 teaspoon olive oil
1 teaspoon butter
80 grams parmesan
Salt and pepper

Slice the zucchini into a 2ml slice lengthways and then cut each slice into a 6 ml strip. Finely slice the onion, crush the garlic, chop the herbs and wash and shred the spinach. When just about ready to serve Cook the pasta for about 8 minutes in boiling water or follow the directions on the packet. (I will add fresh pasta recipe and demonstration separately soon)
Heat the oil in a heavy based pan, sauté the onion and the garlic, until soft, add zucchini slices and butter and cook for a further couple of minutes until tender, and herbs and spinach and cook for a further minute then season with salt and pepper and toss through the hot pasta. Serve immediately with the parmesan grated or shaved on top

It got the kids approval!!