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Lemon-butter Broccoli pasta


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


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.


This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Broccoli, Kale, Eggplant, Zucchini, Leek, Carrot, Mushrooms, Kale, Siberian, Kale, Red Russian, Kale, Dino, Butter, Carrots, Peppers,

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