Lemon Pasta Primavera and Baguette With Italian Butter

Serves 4

1 medium zucchini
1 medium tomato
3 fresh basil leaves
1 tablespoon garlic butter
1 pound steak topper vegetables (contains fresh pre-sliced mushrooms, onions and red/green bell peppers)
salt and pepper, to taste
1 (9-ounce) package refrigerated angel hair pasta
1/2 cup lemon butter dill sauce
1 teaspoon lemon juice
2 tablespoons grated Parmesan cheese

Fill large saucepan 1/2 full of water. Cover and bring to a boil on high heat for pasta. Wash zucchini and tomato. Slice ends off zucchini and cut into bite-size pieces. Slice tomato into bite-size pieces. Preheat large sauté pan on medium-high for 2-3 minutes. Wash basil and remove any tough stems. Chop finely to measure 2 tablespoons. Place butter in pan and swirl to coat. Add steak toppers, salt and pepper. Cook 4-6 minutes, or until onions begin to brown, stirring occasionally. Stir in zucchini and tomatoes and cook 3-4 minutes, stirring occasionally. Stir pasta into boiling water. Boil 3 minutes, or until tender, stirring occasionally. Stir basil, dill sauce and lemon juice into vegetables. Cook 3 minutes to blend flavors. Drain pasta and return to pan. Add vegetable mixture to pasta and toss to mix. Sprinkle with cheese and serve.


Baguette With Italian Butter

3 fresh basil leaves
3 fresh parsley sprigs
1 clove fresh garlic
salt and pepper, to taste
1/3 cup olive oil
1 Bakery baguette (sliced)

Wash herbs and pat dry. Remove any tough stems and place in food processor or blender. Add garlic, salt and pepper. Chop 25 seconds, or until coarsely chopped. Add olive oil and pulse until mixed. Serve with sliced bread.