2broccoli crownsflorets roughly chopped (save stalks for another use)
1carrotpeeled & diced
1green zucchinicubed or cut into triangles
2garlic cloves
Sea salt & freshly ground black pepper
2knobs of butter
5cupscooked penne pasta
Freshly grated zest of ½ to 1 lemon
Freshly grated Pecorino Romano cheese
Instructions
Heat a wide, deep skillet over medium-high flame. Add a swirl of oil to coat the bottom of the pan. Add the broccoli, carrot, zucchini, and garlic. Season with salt and pepper. Sauté until the vegetables are tender, and garlic is golden and fragrant.
Add the pasta and butter to the pan. Stir to mix everything together, and coat the pasta and vegetables with the butter. Cook until the pasta is heated through.
Stir in the lemon zest, and as much Pecorino as desired.