Lemon Garden Pasta

The original recipe came from my friend Gen (thanks, Gen!), but I've doctored it some to my taste. It's really simple and great for summer. Skip the chicken, and it makes terrific vegetarian fare. I like recipes like this that aren't an exact science.

• Pasta, cooked (something flat or tubular is best)
• Chicken, browned and cut into strips.
• Garlic, crushed or sliced, 3 or more cloves depending on your taste.
• Red pepper flakes, 1/4 tsp or more or less.
• Salt and Pepper.
• Spring vegetables (I used broccoli, but it would be really good with asparagus, squash, zucchini, peas, strips of carrots, etc.)
• Couple of lemons.
• Parmesan cheese (I like to use the cheap powdery Parmesan for mixing and then grate fresh on top for serving. Keeps the cost down, too.).
• Chopped parsley (Mine is from my garden.).
• Approx 3 tbs olive oil.
• Butter.

In saute pan, saute olive oil, red pepper flakes, and garlic until fragrant. Add pasta. Turn off heat. Toss. Move to bowl. In same pan saute your vegetables slightly with butter and salt. Keep them slightly crunchy. Move veggies and chicken (cut into strips) to bowl. Add pars ley. Squeeze the juice of two or so lemons on top and toss. Add about a quarter cup of Parmesan toss. Add salt and pepper to taste. Top with more Parmesan for serving.