But I have been kicking around a fun idea, so stay tuned, hopefully something cool tomorrow!
Made this one up last night because I needed a lighter alternative to the cream sauces I've been making lately. It sounds like it would be super-rich, but it's actually not! Boil 1/2 lb of pasta, go for penne or farfalle, not a spaghetti-type noodle Prep green beans (cut off the ends, chop into bite-size pieces) and dice up some zucchini. Peas (unfrozen) would also work well in this dish. While the pasta is cooking, heat 5 tbsp of butter in a large pan, add 1-2 cloves of minced garlic and simmer on medium heat. Add 1 tbsp lemon juice. Add in the veggies and stir, season with black pepper. You have to keep the heat on med-low so the butter doesn't brown, so this will take a little longer than it usually does to sautee veggies. But your pasta will take 10ish minutes to cook so that's plenty of time. Once the pasta is cooked and drained, return it to the pot, then add the veggie and sauce mixture to the pot and stir to combine. Serve topped with shred