Eagle River
The Northwoods
St. Germain
Featured Recipe
Print Recipe Buffy's Northwoods Kitchen: Quick Lemon Pasta Primavera
Posted 05/15/2019

1 pound package, of shaped pasta, cooked aldente and kept warm
1 large carrot, peeled and shredded or cut into matchsticks
1 small zucchini, cut into small chunks
1 yellow squash, cut into small chunks
1 cup small cauliflower florets
1 cup small broccoli florets
1 colored pepper cut into small chunks
3 green onions, sliced fairly thin
1 cup snow pea pods
3 cloves garlic, minced fine
4 Tablespoons good olive oil
4 Tablespoons, butter
Zest of a lemon
Juice of 2 lemons

In a large heavy bottomed skillet of pan, heat the olive oil over medium heat. Add in the garlic and the vegetables in order of how long it will take to cook them tender crisp. This isn't about overcooking them, it's more about heating through. Keep everything in the pan moving, so it cooks quickly, and doesn't burn.
Add in the butter and allow to melt, stirring constantly. After the butter is melted add in the lemon zest and juice. Stirring to combine with the butter and olive oil, to make a very light sauce. At this time, dump in the warm cooked pasta and toss to coat and mix. Season with salt and pepper to taste and serve.
This will make 4-5 entree servings and 6 to 8 side servings.

The vegetables you use are 100 percent up to you. I developed this recipe a good way to use up the bits and pieces that accumulate in the produce drawer. It's a good musgo recipe.

Buffy's Northwoods Kitchen
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