Eatwell Farmhouse Kitchen - Serves 4 for a light meal

3 Carrots, washed and diced
1 clove Garlic, minced
1 or 2 Onions, depending on size, chopped
3 Summer Squash, diced
1/2 bunch Chard, tough part of stems removed, rest chopped fairly small
Lemon Verbena leaves to taste
Olive Oil
2 cups Eatwell Farm Chicken Stock
Salt and freshly ground Pepper, to taste
1 pack of Egg Noodles
Parmesan Cheese

In a good sized skillet heat the olive oil over medium heat.  Add the carrots and onions, cook, stirring often, until they just begin to soften.  Add in the summer squash, garlic and the chard, cook until the chard brightens, then put in the chicken stock.  Cook on a low simmer until all the vegetables are tender, but not mushy.  Season with salt and pepper.   Finely chop at least 4 of the Lemon Verbena leaves.  Cook the pasta according to directions, drain, then add to the skillet with the vegetables.  Mix in the chopped lemon verbena, taste and add more if you like.  Lemon Verbena can be strong, so start out with a small amount and add more as you like. Pour drained pasta into the skillet and mix well with the vegetables and stock.  This is a very basic recipe and delicious as is, but easy to spruce up either with a bit of cream and white wine, or a can of diced tomatoes.  Serve topped with a little freshly grated parmesan cheese.