Saturday, June 26, 2010
Lemon Butter Angel Hair Pasta with Farm Fresh Veggies
I made this light pasta dish tonight for dinner with grilled london broil. After visiting the Dallas Farmers Market I was anxious to fix something with the veggies I had picked up. This light healthful dish is perfect with any grilled meats and any leftovers can be refrigerated for a couple days and either be served warm or cold.
1 lb. angel hair pasta (any kind) follow pkg directions.
2 tsp. minced garlic
2 tbsp. Olive Oil - extra virgin or reg is fine
2 med. Zucchini
2 med Squash
1/2 tsp. course salt
1 whole fresh lemon
4 tbsp. butter, salted
1/2 cup grated Reggianno cheese or Parmesan
Med size skillet.
Slice zucchini and squash in 1/2" rounds.
Heat skillet on med. heat and add olive oil
Add zucchini, squash, garlic, butter, course salt, stir
Cover and saute over medium heat until fork tender - about 10 minutes, stir
Cut lemon in half and squeeze each half onto vegetables (watch for seeds), stir
Remove skillet from heat and pour vegetable mixture over cooked angel hair pasta, toss together and add chopped cilantro and grated cheese, add salt to taste.
Serve in a big colorful family style bowl! Enjoy!