The recipe that follows is one of my favorite recipes when I can get all this out of the garden.
It was in Taste of Homes Light and Tasty magazine years ago. I follow it sometimes more loosely than others. I’ll put my modifications in ()

Potatoes with Beans ‘n’ Pasta originally by Dorothy Smith of El Dorado, Arkansas
3/4 lb small red potatoes, cut in 1 in pieces (whatever potatoes I have often some of each, who weighs anything?)
3/4 lb fresh green beans, cut in 2 in pieces
1/2 c chopped sweet red pepper
1/2 c chopped yellow pepper (again I use any peppers I have it’s just as good with green ones)
3 garlic cloves (I probably always double this plus I chop up a small onion)
2T. olive or canola oil
1/2 c reduced-sodium chicken broth (I usually use chicken bouillon)
1 T. lemon juice (I always use more this week I used the juice of a whole lemon)
1/4 c minced fresh basil or 4t dried
1/4 c minced fresh parsley
1t. finely grated lemon peel
3/4t salt
1/4t pepper
2c cooked pasta
1/4c Parmesan(or more)

Add 1in of water to a large saucepan; add potatoes and beans(this week I threw the dry pasta in too and it came out fine) bring to a boil. Reduce heat simmer 10 minutes or until potatoes are done.
-Meanwhile in a non-stick skillet saute peppers, garlic, (onion), in oil for 3min. Stir in broth, lemon juice, basil, parsley, lemon peel, salt and pepper. Cook over low heat for 2 more minutes. Drain potato mixture toss together with pasta and peppers mixture, heat through. Sprinkle with Parmesan and serve.