5ouncestomatoes (I prefer grape or cherry, cut into halves)
1small carrot(use a vegetable peeler to cut into ribbons)
1teaspoonfresh lemon juice
1tablespoonfresh basil(torn/sliced thin)
1/2cupfreshly grated parmesan cheese
Salt & pepper(to taste)
Prep your ingredients and boil water for your pasta (cook it al dente according to package directions). Add the oil and butter to a skillet over medium-high heat.
Once the pan is hot, add the vegetables and garlic and sauté, stirring often, for about 5 minutes until the vegetables are tender-crisp.
Stir in the lemon juice, Italian seasoning, and basil.
Before draining the pasta, add a splash of the pasta water (a tablespoon or two) to the skillet. Drain the pasta and add it to the pan and toss. Just before serving, stir in the parmesan cheese. Season with salt & pepper as needed.
Feel free to swap out any veggies you don't like. This is a very forgiving recipe!