Lemon-Pepper Papardelle Pasta with Vegetables
Chop garden vegetables, I used zucchini, onions, roasted tomatoes, basil, kalamata olives and capers. Cook in saucepan with a little olive oil and garlic. Cook until flavors come together, but not mushy.
Cook pasta until al dente. Can substitute any type of pasta. Drain noodles, save a little bit of pasta water, then toss lightly with vegetables. Serve.