Nice and Light Pasta

Nice and Light Pasta by Meheret Shumet ’13
Ingredients

• 1/2 bowl of broccoli
• 1/4 bowl of mushrooms
• 1/4 bowl of cherry tomatoes
• 1 pat of butter (which can be found by the cutlery)
• 1 lemon slice (which can be found in the fridge that holds the soy and organic milk)
• 1 bowl of plain pasta
• garlic powder (which can be found on top of the counter where the stir fry is)
• pepper
• hot sauce (in the long container, not the tobasco sauce)
• olive oil

Directions

1. Heat the stir fry pan to 400 degrees and add the pat of butter and 2 spoon fulls of olive oil
2. Add the broccoli and let sizzle for 30 seconds
3. Then add the mushrooms and allow the mushrooms and broccoli to sizzle for about a min, or until the broccoli begins to start turning dark green.
4. Reduce heat to 360 degrees and squeeze the lemon onto the broccoli and mushroom medley.
5. Add cherry tomatoes immediately after and stir together
6. Sprinkle enough garlic powder to lightly (emphasis on lightly) coat the vegetables, a spoon full of hot sauce, and a dash of black pepper. Mix all together
7. Add pasta to mixture and stir all together. Plate your creation and enjoy!