I use a big wok, and toss ingredients in in the order of toughness (ie: garlic scapes and kale stems cook longer; zucchini medium; peas at the last minute). You can use almost any vegetable: cook a little garlic (I used garlic scapes) in a bit of oil, then add vegetables, and at some point in the process add some tomatoes (fresh is best, but canned works fine) and some red wine, salt and pepper, and lots of herbs. Then toss the cooked pasta in the wok, and you're set.
Tonight I used garlic scapes, kale, aubergine (the only thing not Taproot, I think!), zucchini, and freshly shelled peas; oregano and thyme from the garden; and at the last minute stirred in lots of ripped basil.
If you're having trouble using up the box, this is a very adaptable dish that is quick and easy, and uses as many vegetables as you want - and I promise no one will mind eating vegetarian.