Herbed Butter Sauce and Veggie Pasta – Modified by Frog Prince from Betty Crocker
Linguini, cooked to taste
1/2 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 taste
2 teaspoons lemon juice
Cook 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.