Lemon butter vegetable pasta

On Friday night we had one of those moments where we had no interest in going to the grocery store after work, so we considered the options in the fridge and decided to make do with what we had. I threw this together in about 20 minutes and it was delicious. Please excuse the terrible cell phone picture, I was too hungry to bother with fancy photography.

Kale, sweet potato, zucchini, onions, penne rice pasta, and Parmesan in a lemon butter garlic sauce.

You will need at least 2 pots, a pan, and a small saucepan. Be prepared to use all four burners at the same time!

1. Peel & cube a sweet potato, boil until soft.
2. Boil penne pasta (ours was Schar’s gluten free pasta) and drain, set aside in large bowl.
3. Simultaneously, chop up an onion and a zucchini and fry it with the kale, add a little water, put the lid on, and steam.
4. In a small saucepan, fry chopped garlic for a few minutes, then add 6 tablespoons of butter and the juice of one lemon. Sprinkle some salt and pepper in as well. Cook long enough for the flavors to mix but don’t let it burn.
5. As each ingredient is done, put it in the large bowl with the pasta.
6. Toss everything together, pour the butter lemon sauce on top, and sprinkle Parmesan on top. Sriracha sauce optional.