Fresh Lemon & Sage Veggie Pasta

After almost two full seasons of Worden Farm veggie goodness, my kids have (thankfully) gone from literally freaking out at the site of anything green to actually asking for more vegetables on a regular basis. It’s a transformation I never expected, but I am definitely not complaining!

Even so, their all-time favorite food is still (and may always be) pasta, especially “butterfly noodles” (farfalle), as they call it. This yummy recipe found a way to combine all the fresh veggie goodness of Worden Farm with their favorite pasta, and even threw in a little cheese (yum!) and fresh-squeezed lemon (from our lemon tree) for good measure. It was a fabulous combination and got rave reviews from everyone in the family! Better yet, it was super easy to whip up in less than 30 minutes, making it a great choice for busy weeknights.

Here is what you need:

2 tablespoons olive oil

4 tablespoons butter

4 medium carrots, peeled

6-8 green onions

1 head broccoli

1 bunch fresh sage, stems removed

16 ounces (about 1 1/2 boxes) uncooked farfalle noodles

2 tablespoons melted butter

1 lemon

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup grated parmesan cheese

8 ounces grated mozzarella cheese

 

Step 1:  Cut carrots into matchsticks, chop green onions and broccoli into small bite size pieces. Bring water to a boil in large pot.

Step 2: Melt 4 tablespoons butter with olive oil in a large frying pan over medium heat. Add carrots and broccoli; cook until slightly soft, about 5-6 minutes. Add green onions and sage, stirring until lightly brown, approximately 7-8 minutes longer. Meanwhile, cook pasta according to directions.

Step 3:  Cut lemon in half; squeeze juice into melted butter, then add salt and pepper; set aside.

Step 4: Drain pasta and return to pot. Mix in vegetables, then toss well with lemon butter mixture. Mix in parmesan & mozzarella cheeses; serve immediately.

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What’s your favorite fresh way to prepare pasta?