Herbed Butter Sauce and Veggie Pasta - Modified by Frog Prince from Betty CrockerLinguini, cooked to tasteCarrots, slicedBroccoli foretsCauliflower floretsZucchini, sliced1/2 C light butter (do not use margarine or vegetable oil spreads)1-3 teaspoons dried herbs (a mix of basil, chives, oregano and thyme), to taste2 teaspoons lemon juiceCook pasta; drain, but do not rinse (rinsing prevents the sauce from sticking to the pasta). In a skillet, saute veggies until crisp-tender. Melt butter over medium heat in a small saucepan. Stir in herbs and lemon juice. Serve pasta with veggies and top with herbed butter sauce.
