Lemon is an easy way to add zing to many everyday meals. Just the sight of a lemon wedge on his dinner plate gets my son Lucas excited. “What do I put this on, Mommy?”
If using broccoli, steam it until it is just tender yet still bright green. In the past I have allowed myself to throw away the broccoli stalk because I was “too busy” to mess with it. So sad. Now, busy or not, I always include it, peeled and chopped, in the steamer basket. It’s delicious and nutritious (though lower in vitamins C & A than the crowns).
Lemony Butter Parmesan Pasta with Green Veggies
Serves 3-4, taking into consideration second helpings
1 cup onions, thinly sliced (purple are pretty)
4 cups cooked green veggies (frozen peas don’t need to be precooked… I’ll explain below)
10 ounces cooked pasta of your choice
2T olive oil
juice of ½ lemon
½ lemon, sliced into half moons
s & p
parmesan cheese, grated
1. Heat olive oil in a large pan over medium heat. Add the onions and when they begin to sweat, add a few shakes of salt. Cook until translucent, lowering heat if onions begin to brown.
2. Add fresh or frozen peas if using.
3. Once the peas are tender, add pasta and veggies. Warm everything through while assimilating the ingredients with a fork and spoon, almost like you would a salad. Add butter and allow it to melt while you work it through the pasta. Add lemon juice. Add salt and pepper to taste.
4. Top individual servings with grated Parmesan cheese and serve with a slice of lemon (kids love this and it’s a good way to get them involved if they did not help to make it.)