Pasta Primavera

This is a great 'clean out the fridge' dish that is always tasty. I was afraid of sauces for a long time, making them from scratch just seemed like crazy talk. But this one is easy and the trick is to keep tasting it until it's flavored just right (adding salt, etc.).

Ingredients:
1 lemon (juice + zest)
2 sticks of butter
1 cup white wine (Chardonnay is good)
Sea salt
1 tablespoon garlic (a few fat cloves minced)
1 small onion, diced
Assorted veggies (I used green beans, broccoli, peppers, carrots, squash but anything works)
Mozzarella (I usually dice up one big ball of it)

1. Cook pasta, set aside.

2. In large saute pan (I use our wok pan), cook down the white wine over medium heat. The liquid should reduce by about half. When it has, stir in butter, lemon juice/zest, onion, sea salt, and garlic. Keep cooking down and tasting until it is seasoned to your liking.

3. Drop in the assorted veggies and let them cook in the sauce for a few minutes, until tender.

4. Turn heat off and stir in pasta, then add mozzarella chunks. Enjoy!