You'll need: 1 pound of thin penne pasta, 1/2 tsp of salt (for pasta water), 2 Tbsp Irish butter, 1/8 cup of extra virgin olive oil, 1 Tbsp finely diced garlic, 1 yellow zucchini (sliced into half moons), 1 green zucchini (sliced into half moons), 1/2 of red or white onion (diced), 1 bell pepper (chopped up), 6 asparagus spears (sliced up), 1 cup brocolli (cut into small pieces), 1/8 cup of sun dried tomatoes (diced), 1 lemon (juice and zest of), 1/8 cup of beef broth, 1/8 cup of dry white wine, 1/8 cup parmesan cheese (shredded), salt and pepper to taste (about 1/4 tsp of each), 2 Tbsp fresh basil leaves (thinly sliced into confetti strips), 1/4 cup of fetta cheese (crumbled) How to make: Cook pasta in boiling salt water (9 minutes) until al dente. Strain and set aside.
Saute all vegetables w/ the butter and 1/2 the olive oil, medium heat for about 10 minutes. Add the beef broth, white wine, lemon zest and lemon juice. Let all ingredients simmer together for about 15 minutes on low-med heat (sauce will start to be absorbed by vegetables). Add pasta and remaining EVOO to sauce on stove. Mix in the parmesan cheese, salt and pepper & stir everything together. Add the basil and feta cheese on top. Add chicken or shrimp if desired. Try to use organic vegetables and herbs if you can - it will taste so fresh! Enjoy with a glass of Pinot Grigio!
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