Parm Garlic Pasta w/Veggies

My mama always says to use what you have and cook at home. All of the ingredients used in this recipe were already in my pantry and refrigerator.

What you will need:

• 6 Garlic Cloves (thinly sliced, I probably used more because I love garlic)

• 1 Red Bell Peper (sliced)

• 1 Shallot

• 2 Broccoli Crowns

• Kosher Salt

• Olive Oil

• 1 Cucumber (chopped)

• 1/2 Lemon

• Italian Parsley

• Avocado

• Parnesan Cheese (I got mine from Publix Deli)

• Kerrygold Butter

• Extra Virgin Olive Oil (EVOO)

• Thin Spagetti (or any pasta you like)

• Green Olives (optional)

• Black Pepper

• Onion Powder

• Roasted Garlic Seasoning

• Lemon Pepper

I love garlic and I had a taste for some "garlicky pasta." I think I nailed it because my family devoured it. Soooooooooo, I started off by chopping all of my vegetables while boiling the pasta. (I am honestly not a true chef so; I don't measure at all --- sorry). Ok, so here we go. Pour enough EVOO to cover the bottom of the pan and cook on medium heat. Once the EVOO heats up add half a stick of butter. Once the butter melts, add the garlic slices and chopped shallots. Stir until fragrant and the garlic is slightly brown.

Pour the cooked pasta (save about a cup of pasta water and add to pasta as needed) into the pan and add the red pepper chili flakes with the seasonings you like. Add the broccoli and red bell pepper and toss. Squeeze the juice of half of a lemon over your pasta. The fresh squeezed lemon is EVERYTHING! Voila! Pasta is ready. Plate your food and then add chopped cucumbers, fresh grated parmesan, chopped parsley, olives and avocado. Season as needed. Enjoy!

*Note: Please feel free to add shrimp or chicken. You will definitely want to keep about a cup of the pasta water to help thicken your creation.