mat osv.

½ caulliflower head
1 zucchini
½ yellow onion
1 tsp garlic powder
½ tbsp za’atar (plus more to taste)
juice from ½ of a lemon
½ cup pine nuts
cooked pasta
hunk of butter for pasta
salt & pepper to taste
Fresh grated Parmesan (optional, sort of)

Heat oil in skillet over medium heat. Add caulliflower and saute for about 4 minutes. Add diced onion and saute for another 5 minutes. Add zucchini, garlic powder, za’atar, lemon juice, salt and pepper. Adjust to taste. Cook until vegetables are soft.

As the veggies cook and begin to smell delicious, cook pasta in boiling water. Drain, rinse and return to bowl. Add a small hunk of butter, salt and pepper.

In a small pan, roast pine nuts over low heat for a minute or two. Watch carefully, as they burn easily. As soon as they begin to color and smell toasty, turn off the heat and put them into a small bowl.

Scoop pasta into bowls and add sauteed veggies. Sprinkle toasted pine nuts and fresh grated Parmesan if your heart desires (mine always does). Enjoy!