Lemon-butter Broccoli pasta
INGREDIENTS:
12 oz. cappelini or other thin, long pasta
4 tbsp. butter
2 tbsp. olive oil
2 tbsp. lemon juice
freshly grated parmesan cheese
sea salt and ground black pepper
1 large or 2 medium heads broccoli, chopped. Stem peeled and chopped
1 large leek or onion, thinly sliced
1 -2 cloves garlic, minced
Assorted other veggies: (Include some of the following or substitute others, depending on what you have, but try to include as many colors as possible.)
1/2 lb mushrooms, sliced
2 sweet peppers, de-seeded and sliced thinly
1 squash or zucchini
1 asian eggplant
6 leaves kale, de-stemmed and sliced in thin ribbons
1-2 carrots, julienned
DIRECTIONS:
Cook pasta according to package directions. In a large saucepan over medium heat, melt butter and olive oil. Add leek or onion. Cook 2 minutes. Add garlic. Add other hard or long-cooking veggies, such as carrots, eggplant and mushrooms, if using. Cook for about 5 minutes, until beginning to soften. Add lemon juice. Add soft or quick-cooking veggies, such as peppers, squash/zucchini, kale, and broccoli. Stir well. Cover and cook about 5 minutes more, stirring occasionally, until vegetables are tender but still bright-colored. Add lemon juice, sea salt and pepper to taste. Serve over pasta and top with grated parmesan.