Ingredients:
1 pound dried pasta of choice
For the sauce:
2 tablespoons butter
3 tablespoons olive oil
1 leek, cleaned and thinly sliced
2 carrots, diced
½ teaspoon maple syrup, or sweetener of choice (optional)
1 summer squash, diced
¼ cup green beans
1 cup frozen peas
1 large handful parsley, chopped
2 ripe tomatoes, diced
sea salt and freshly ground pepper
Parsley sprigs to garnish
Directions:
1. Start the pasta cooking according to the package directions.
2. Melt butter and oil in a medium frying pan. When the mixture sizzles, add the leek and carrots. Sprinkle (optional) sweetener over the vegetables and sauté over medium heat, stirring frequently, for about 5 minutes.
3. Stir in the squash, beans and peas, and season. Cover and cook over low heat for 5-8 minutes, or until the vegetables are tender, stirring occasionally.
4. Stir the parsley and chopped tomatoes into the sauce. Serve immediately, tossed with the cooked pasta and garnished with sprigs of parsley.
Serves 4