Summer Pasta Toss

Change of plans on the ricotta being added to the pasta (too much traffic to go out and get it). However, it still turned out fabulous. Pasta tosses are nice when you are doing an emptying of the fridge, but also are great for summer. Summer is almost at an end and I wanted to do something special with the blossoms and artichokes I had picked up on Saturday. Lemon and just a hint of pecorino or Parmesan are a nice touch to make this dish still light but flavorful - so you don't feel like you are eating something really healthy. You can change the ingredients up based on what you have locally and what you like. The trick to this dish is seasoning as you go, layering veg in according to how quickly it cooks, and topping it off with just the right amount of zing to entice the palette.
Here is the recipe:

1 large handful angel hair pasta
Water to boil pasta

4 baby artichokes, trimmed and outer leaves peeled, thinly sliced
1 small red onion
3 tbls olive oil
salt and pepper to taste
1 small zucchini
1/2 cup swiss chard
1 cup mushrooms
1/2 cup beef broth (or water or chicken stock - I had beef broth from the beef stout pie recipe already out)
1/4 cup red or white wine (optional)
1/2 lemon zested
1/2 cup pecorino romano
4 zucchini blossoms sliced

Boil the water for the pasta.

Warm the oil over medium high heat and saute the red onion for 2 minutes. Toss in the artichokes hearts, saute for 2 minutes. Toss in the red wine and beef broth and cover to let the artichokes steam for 2 minutes.
Salt your pasta water and toss in the pasta. Should take about 4 minutes. You want it al dente.
Toss in the zucchini and mushrooms and cover for another 2 minutes. Add more broth or water if it gets too dry.
Toss in the chard and cover for 2 more minutes. Season at each layer of veg you add.
Toss the drained pasta into the vegetable mixture. Plate the pasta mixture up and top with cheese, lemon zest and zucchini blossoms.
Enjoy!