Sunday Night: Summer Pasta

This is yet another "let's use up stuff from the CSA box" pasta recipe. It turned out quite well.

Leeks, thinly sliced
Summer squash, diced (1/2")
Peppers, chopped (we used Hungarian yellow from the CSA box)
parsley, coarsely chopped
basil, julienned
garlic, converted to a paste (not too much, it's going to be added raw. I used one clove for two servings)
olive oil
butter
chicken stock

saute the leeks with a bit of salt in a mixture of olive oil and butter over medium-high heat until they start to brown, Add the summer squash, the peppers, a grind of pepper, and some stock, cover and lower the heat to get a simmer. Simmer until the squash is soft, then remove from the heat and stir in the parsley, basil, and garlic. Wait a couple minutes, then adjust seasonings and serve over pasta with a drizzle of good olive oil.