Pasta Primavera

I had a crisper full of vegetables that I wanted to use up while still fresh, so I created my own version of Pasta Primavera. The beauty of this recipe is that you could use just about any combination of vegetables which provide so much flavor that you really don't need any sauce.

Bring a pot of water to boil for the pasta while you prepare the vegetables.

1 garlic clove, minced

1 scallion, chopped

1 small handful baby carrots, sliced lengthwise

1 small handful of snowpeas, ends trimmed

1 small handful grape tomatoes, halved

1 cup broccoli (I used leftovers that were already cooked)

6 zucchini ribbons (using veg. peeler)

1/2 tbsp lemon juice

Melt butter and olive oil (about 1/2 tbsp each) in pan over medium high heat. Lower heat and add garlic, cooking until just lightly brown. Add scallion, carrots, peas, and tomatoes, stirring constantly for about 1 minute. Add broccoli and zucchini and cook 1 minute longer, stirring and shaking pan. Squirt juice from half a lemon over vegetables and season with a little salt and pepper. Remove from heat, add cooked pasta to the vegetables and sprinkle with shaved parmesan cheese.