05-18 Pasta Primavera

This is a catch-all recipe for a variety of veggies.
These amounts work for 1 lb of cooked pasta.

Saute about 1 minute in hot pan:
2 T butter
2 cloves garlic, minced
then add:
1 c water
3-4 cups very thinly sliced, diced veggies from among:
asparagus, carrots, edamame, green onions, leeks, snow peas (thin, Asian), zucchini...
salt
Cover and simmer about 3 minutes until veggies are tender. Then add:
1 c milk
1 T lemon zest
Now add
1 lb cooked pasta, drained (reserve some water for sauce if needed)
1-2 c baby spinach
1/2 c fresh Parmesan
1/2 c coarsely chopped fresh herbs: basil, chives, parsley, etc.
you can use dry if you don't have fresh, just a different taste
salt and pepper
Stir well and serve immediately.
If sauce is too thick, add pasta water.
Top with
1/2 c lightly toasted pine nuts
and a sprinkle of herbs and cheese

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