Squash, Beet, and Baby Kale Pasta

I made this gorgeous pasta last week when I found some pretty beets (red and yellow), yellow squash, and baby kale at the farmers market.

First I sautéed thinly sliced beets and squash in a bit of olive oil with some salt and pepper until tender, about 6 minutes.
Then I added the baby kale and let that wilt down while I cooked 1/2 pound of penne pasta in salted boiling water (about 8 minutes).
Once the pasta was finished I mixed it up with the squash, beets, and baby kale. I added some more olive oil and a ton of Parmesan cheese. So healthy and light. A perfect summer meal!

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